1-Pot Pumpkin Yellow Curry

Loved it!
I like my bell peppers crisper, so I would put them later in cooking process next time….maybe just before broccoli.
Amazing recipe.

I made this tonight with my Community Supported Agriculture share of pumpkin, onions, green tomatoes, as well as store-bought broccoli. I added lentils and didn’t use any nuts. Yummy!

I used cauliflower instead of broccoli and I also added a can of rinsed chickpeas to the recipe. It was so so so good. I will try it again with broccoli this time. I always top it with a handful of parsley. I omit chili pepper since I like the creamy and subtle spicy flavor of yellow curry.

Another great recipe that I will continue to make. Thank you!

I rarely comment on blogs. But I must say dear minimalist baker you seriously out did yourself. This is a SHOW stopper recipe and I am so happy to use it over and over again. Thank you!

Perfection! We didn’t change a single thing and it turned out very very well. Thank you for the awesome recipes!

Excellent! I used butternut squash and it came out PERFECT! Instead of quinoa, I used brown rice made with coconut milk. I used a red Thai paste. I will try a different one next time. Overall – YUM!!! My second recipe from this site and another keeper! I’ll be making another batch this week!

This was good! I used kabocha squash, red pepper, and cauliflower, and subbed almond milk with coconut extract for the coconut milk. Thanks for the recipe :) I ate half with some jasmine rice and it was so filling and satisfying!

Fantastic recipe! I’ve made the dish twice now. Definitely a keeper!

I found that my whole pie pumpkin came out to be more than what this recipe called for but I used the whole thing any way, so I wish I would have used a tad more fresh garlic and ginger for the base to balance the curry. I normally go light on th salt with most recipes, but this one definitely needed the salt to bring out the full flavor. Tons of leftovers, made a double batch of brown rice and could have used a little more.

I LOVE THIS recipe! I think it’s an excellent baseline recipe that is totally welcoming to adaptations based on what you have in the fridge. Ex: 2nd time I made it I used sweet potatoes, didn’t have jalapeño or ginger, added red chili flakes & extra turmeric, and swapped cashews out for peanuts. Still fabulous!!! Made a batch for the week and definitely will be adding it to my meal prep rotation:-)

+ not too expensive to make either!! (i’m a broke college student)

Very delicious!

I made this tonight and while I don’t usually leave reviews, I had to! There is a Thai curry at a restaurant that I love but I had never thought to recreate it. While I wasn’t trying to, I unintentionally did when I made this. This is the best curry I have ever made, I cant wait to make it again! I added chickpeas as a protein and it worked perfectly. I love all your recipes and this is no exception!

Perfect! Just perfect!!! You are such a gift to have in my life! Thank you

This was amazing! Would recommend 100%.

Holy delicious! Roasted the pumpkin in the am and made the dish for dinner. The kids wouldn’t go near it, which is fine, because there’s more for me and hubby. We both looked at each other and said “never eat out again”, or at least when we have pumpkins on hand. Thank you for sharing such a satisfying and scrumptious meal.

My only con comment is I found my self scrolling back and forth for measurements of the ingredients when walking through the steps. I had them all at the counter but not chopped or measured out to proportions.

Made this tonight for a birthday dinner. It was delicious!!! I added veggie broth and reduced the amount of coconut milk by 1/2. The consistency was neither too soupy nor too thick… ’twas perfect! Thanks for the recipe and I’m looking forward to making it again.

Omigoodness this is amazing! Made tonight with butternut squash. The flavors were absolutely on point – worth all the chopping! I added chopped carrots at the end with the broccoli for added crunch. Also, I substituted coconut water for 1 can coconut milk. It worked well!

I’ve made this dish twice now with butternut squash and it’s delicious! Thank you so much for sharing your incredible talents.

I made this last night with butternut squash – SO GOOD! It’s now part of our regular rotation. I roasted the squash first – next time I’ll follow your suggestion to pure some of the squash with stock then add the rest of the roasted squash at the end (to keep the crispiness a little longer). I also made the red curry paste from your recipe – this is also a new staple in our house!

I made this! Really easy to make and extremely tasty. However, I did blend too much of the squash so my curry ended up being more of a soup LOL

I made this last night and instantly fell in love! I used 1 can of puree’d pumpkin as that is what I had in the pantry and it gave it a thicker, creamier texture. I added a lot of extra red curry powder in addition to the curry paste to give it a little more flavor and added about a teaspoon of cumin. It was so good I wanted to eat it for breakfast.

Made this yesterday and it turned out amazing. I only had 14oz coconut cream and veggie broth, so I used those, and it was a perfect thickness, so I decided not to blend the broccoli. Makes amazing leftovers. I’m very happy with this! I hope to make it again someday.

Hi Dana! I made this curry dish tonight. It was amazing. It definitely is going to be made many more times. Thank you!

Weeks ago, I bought a pumpkin on a whim but had no idea what to do with it. It just stared at me from the counter all this time. And then I came upon your recipe and made it just now, and it is amazing! It comes together easily, without much fuss or mess, and it is so flavorful and hearty. Thank you!

I made 1-POT PUMPKIN YELLOW CURRY. We had it for dinner last night and I then had some for breakfast today. As it was the first time making it, I cut the recipe n half. Worked perfectly. The one thing I did differently, because I forgot to buy brocolli and didn’t want to trek back to the store, I put in fresh green beans. I will make this again.

Used green curry paste and did without garlic. Absolutely delicious and received many compliments from my roommate and boyfriend! Thank you for this recipe, it will become a staple!

I made this for dinner last night. Incredible. It has to be the best curry I’ve ever tasted, let alone made. I am craving my leftovers for lunch already. This is going on the list of best recipes ever.

I made this last night and had an amazing dinner, I did some personal modifications (olive oil for coconut oil and vegetable broth instead of coconut milk). Simply delicious! I’m new to the site but think I’ll definitely stick around.. ;) THANK YOU!

This was so delicious. I have honestly loved every recipe I’ve made from The Minimalist Baker, but this might be my favorite (or second, with my first being the Classic Vegan Lasagna recipe from the Everyday Cooking book). The flavors are so complimentary. I used Trader Joes pureed butternut squash instead of pumpkin, and a small onion instead of the shallot since my grocery store didn’t have them. It was still incredible, and my 6 and 8 year old gave it the seal of approval too. 5+ stars!! :-)

I made this last night and it was sooo good! I had to make a few modifications as I didn’t have all the ingredients. I used 1 can of coconut milk instead of two (subbed veggie broth for 2nd), used an onion instead of shallots, used butternut squash, and omitted cashews, but added tofu! I also reduced the sugar to 1 TB.
This is so amazing, It came together rather quickly, even when accounting for peeling and chopping butternut squash! I plan on eating it for lunch the rest of the week.
Thank you for yet another amazing recipe!

This is an absolutely fantastic recipe. I was afraid of the spice level (due to three small kids) so I didn’t add the red chili. It still came out intensely flavorful and not too spicy. I’d even go so far as to say this is my new favorite recipe. A keeper for sure!

I just made this and its to die for!!! Even my cat likes it lol (she keeps trying to steal from my bowl)

The dish tasted amazing but I highly recommend adding significantly more curry paste to this dish (I added the entire jar of recommended curry paste), as it is pretty tasteless with just 3 tbsp. Other than that this is the perfect fall/winter recipe.

It tastes absolutely incredible! So simple and so rich in flavor. Even my husband that hates pumpkin asked for more.

Made this tonight for Thanksgiving dinner tomorrow. Soooo delicious! I had roasted a bunch of pie pumpkins and put in the freezer about a month ago, so I used those. So mine was more creamy than chunky but the aroma of it cooking – I just knew it was going to be fantastic! I also used full fat coconut milk. Thank you for continually sharing top notch recipes!

This was really delicious and warming. Next time I think I would use the cashews as a garnish and sprinkle them on top at the table, but they were good cooked into the curry as well. Thanks for a good recipe!

This was incredible and so flavorful! Thank you for sharing! I’m always looking for ways to make my carnivore friends salivate – and this did the trick.
I’ve never cooked with a pumpkin before so cutting it took awhile. Microwaving the pumpkin for few minutes helps – take your time and maybe do it the day before!

I made this last night. It was amazing! Very easy recipe and the flavors are just right! Thank you Dana!

I made this and it is out of this world amazing!!!! I used butternut squash instead of pumpkin – so much easier to cut up. I love curry, but wasn’t sure if squash in a curry dish would be weird. Overall, It was so amazing that this is my new favorite soup! Definitely add the cashews – it gives some texture and crunch.

So cozy and good! I used a can of pumpkin puree instead of cubed pumpkin and added zucchini, tofu, and spinach. Ah I love it so much! Thank you!

I have made this recipe twice now and love it! I made it as written with no alterations and it is perfect! It is definitely my family’s favorite curry recipe.

I like to kick it up a notch and used a habanero instead. It’s excellent regardless of the heat intensity! Thanks Dana for this wonderful curry recipe.

This is the BEST pumpkin Thai curry recipe I’ve found!!! 10/10 – perfectly sweet, spicy, flavourful and downright delicious!! This has become a weeknight staple in our household, thank you so much!!

So delicious! I don’t like spicy food so I just left out the pepper and it was perfect. I highly recommend this recipe!

Delicious! Made with ancho Chile on hand in replace of Serrano, and made it two ways with butternut and pumpkin. Makes me hopeful about getting through a cold new england winter. ;)

Thank you Dana! I made this and it was so warm, yummy, and easy for a weeknight dinner

I just made this tonight with butternut squash and it came out beautifully! I put it over quinoa and the flavors are seriously soo good and perfectly balanced. Thank you for another great recipe! :)

This recipe is AMAZING! Just made it and am floored with how good it is – particularly because I’m not known for my cooking skills :) Thanks so much!

Made this recipe yesterday and it is just amazing! It is warming and full of flavor. I do always need way more time in the kitchen for preperation (cutting the pumpkin for instance) but is was totally worth it!

I made this yesterday with sweet potato instead of pumpkin and it was very nice. Perfect flavours, thank you for the recipe.

This is a great recipe! I made it with butternut squash and it was delicious. I don’t like ginger, shallots and chili peppers so I left all of those things out and used full fat coconut milk and it tasted wonderful. This is definitely one of my new go to recipes!

I made this for dinner this week and it was so good! I prefer a thicker curry, so I added in lentils and a diced potato. Lovely recipe!
-Claire

First time commenter-but I have been following and basically exclusively cooking from MB recipes for a couple years now! Thank you for helping make my transition from vegetarian to vegan painless.

Just finished making this pumpkin curry and WOW it is delicious!! Home run recipe, Dana! I omitted the serrano pepper and it still turned out perfectly spicy for my midwestern palate. Love the tip about blending half the sauce, it adds a great texture to the dish. This will definitely be added to the weekly menu rotation.

Absolutely delicious. I served it over quinoa and will definitely do a second batch this weekend. Best curry I ever made myself. Thanks for this great recipe, Dana! (So helpful that you always include the ml and grams since I live in Germany and we don’t use “cups”).

Great curry recipe. I added some whole cumin seeds to the coconut oil and browned them before adding the shallots, garlic, jalapeno, & ginger. Worked great with butter nut squash. I also roasted the seeds of the butter nut squash and put them on top. The roasted cashews added a nice flavor crunch and flavor to the curry. This is a recipe we will defiantly make again!

Yummy

This recipe is fantastic. Followed instructions exactly using butternut squash, and added some tofu and mushrooms. Thanks!!

Made this tonight and it was AMAZING! Added tofu and an extra can of coconut milk. Would definitely make again.

I made this last night and it was delicious! Used butternut squash from our garden & cauliflower because I didn’t have broccoli. I have some leftovers for today! Yum

This recipe was absolutely glorious!!! Thank you Dana :) made this for dinner and it really hit the spot. I’d never thought of adding lemon juice into curry before but it made the flavour so unique.

I made this tonight and it’s fab! Instead of add the broccoli directly to the pot, I boiled it for one minute in hot water, ran it under cold water and then added it at the last minute. This ensured crisp broccoli! Really great.

This curry was amazing, the whole family loved it including kids. They never really liked butternut squash before but they found it delicious in this recipe. Thanks for coming up with the wonderful combination of flavors.
I blended some of the squash with the sauce/broth and it made it so creamy. Loved it!

This.was.AWESOME!! I love how everything I make from this site turns out. I used to hate cooking and now I really enjoy it:)

It was so good that the pot was empty before i could take some pictures! :) Loved it.

So good! So good that I have to leave a rating!!! :) I love the touch of lemon! Though I think I overdid it a bit haha.

Making this as we speak! Smells delicious! About to throw the broccoli in and will report back with turn out!

I’m obsessed with your recipes + you. I follow on instagram and have been trying vegan curry recipes for WAY TOO LONG and they are never just right. I’ve even tried coming up with my own. I skipped the coconut oil and used olive, just one can of coco milk + water and used butternut squash. I added a lot of extra lemon and broccoli because I just felt like it. Served over rice. Wow. Amazing. I sent it to all my friends who like curry. Shared some with my boyfriend. Thank you SO MUCH. Beautiful as always (also I enjoy reading your recipes bc they’re detailed but not too detailed, and they have lots of options for substitutes :)

Absolutley fabulous! I used butternut squash about 4c and added 2c broccoli and the cauliflower I had in the fridge. Definitely making this again soon.

This recipe is a winner. We carved a bunch of pumpkins yesterday and made this curry dish last night. It is going right on to our “Favourite” list.

Thanks
Tom

Soo happy with this curry! Went out and bought the curry paste for this recipe and I’m so happy with all the complexity it adds. Next time I’ll blend half before adding broccoli and cashews. Yum! Served over leftover coconut rice with cilantro and TJ’s garlic naan ✨

Hello, I made this last night and it was absolutely perfect! I loved it. Thanks for the great recipe. I encourage everyone to make it!!

I made this tonight with red curry and carrots instead of peppers. It was delicious. I’m having second thoughts about carving our pumpkin. :)

This recipe turned out really, really well. Thank you for sharing. It’s definitely on par with the vegan pumpkin curries that I’ll order from restaurants every now and again. For anyone interested, here’s the version I used: sautéed in water, used a panang curry paste, coconut aminos, regular coconut milk (1 1/2 cans) + a big splash of broth. It was fairly spicy before I added the last 1/2 c of coconut milk and a large extra pinch of coconut sugar. Serving it over white rice toned it down just the right amount, and I added a pinch of salt to my serving. The cashews are soaking and I forgot about the basil, will add them into the leftovers though for sure.

Cheers!

Rowan

Wow, I improvise decent curries a lot, but this recipe has schooled me. I followed the directions pretty much exactly, just added red lentils and a little nutritional yeast at the end. I think I could eat the entire pot myself. It has such a bright, vibrant, layered flavor to it. Another masterpiece, Dana. Thanks!

So yummy!! This weekend, I have made your pumpkin muffins (hiking snack) apple pumpkin muffins (just because) and now this delicious curry. My family and I, Thank You.

Couldn’t find yellow or red curry paste, so I used green. Flavors were wonderful! Wonder what it would taste like with the other curry paste.

I made this tonight. The sweet and spicy flavors meld together so well into the perfect fall dish. I have a second pumpkin and may make a second batch tomorrow to freeze (it’s that good!)