1-Pot Pumpkin Yellow Curry

This was so good!!!!! I added frozen peas for added veggies, and put a little coconut in my coconut rice. Yum!

I made this!! I used delicata squash that I found, it was so creamy and delicious. I usually don’t comment if I don’t make the recipe as written because it changes the recipe, but this was too good. I subbed baby bok choy for the broccoli and I used red curry paste. I am looking forward to trying more recipes ;)

This is such an easy, delicious recipe! I’ve made it lots of times and shared it with friends and everyone agrees it’s great. I’ve thrown in chickpeas or tofu at the end in lieu of cashews for a bit of protein, and both are lovely. Highly recommend.

Great recipe!! I’ll definitely make again. I was looking for an alternative way to use up the pumpkin I had and made this yesterday – turned out delicious!!
I used brown sugar and soy sauce instead of the maple sugar and coconut aminos, and made it without the broccoli. The lemon or pime juice really is for me a non-negotiable. Thanks a lot for this recipe!

I made this Pumpkin Curry recipe and it is the best I’ve found for the taste in liking for!! Delish!!

1 Pot Curry was a major success. Steamed pumpkin ahead of time but it made for an extra creamy curry. Used peanuts instead of cashews because that’s what I had and loved the added crunch. Also did not have curry paste but subbed in Trader Joe’s Red Curry sauce and it was good. Added some baby bok choy for extra greens. I’m happy I didn’t have to toss my decorative fantasy pumpkins this year!!

I don’t always eat vegan but I am keeping this recipe to use over any other yellow curry recipe. Minimalist baker always hits home runs in my experience and this is no exception. It’s a triumph of flavors and textures. The way the broccoli holds the liquid and the crunch and flavor of the cashews and the soft sweetness of the squash (I used butternut) I had to double the recipe because my butternut was too big and I wish I had quadrupled it. It’s fantastic.

I’ve tried so many curry recipes that were just okay. Having said that, this one is wonderful!!! It’s creamy and flavorful and a little bit spicy 😋 we subbed chicken for cashews but made no other changes. Thank you for this recipe!

Delicious! I used butternut squash instead of pumpkin and substituted cauliflower for the broccoli. Steamed up some tempeh cubes for protein and then simmered them in the sauce with everything else. Also used your recommended brand of curry paste, but the red variety. Topped with some chopped cashews. So yummy. Made enough for leftovers!

A great an simple dish, thank you. I substituted to celery and peanuts as we didn’t have all ingredients.
Look forward to doing again!

This was amazing! I’ve been using up the pumpkin flesh left over after every Halloween for years and until today never found a recipe that was really great. This was lip smacking good! Thank you. X

Really good recipe!! Used butternut squash because I bought the wrong kind of pumpkin, did not add maple syrup, instead served over a baked sweet potato. Added air fryer tofu the first night, leftovers without. Will definitely make this again!!

This curry was a big hit with my family. I added one roast sweet potato, 1/2 cup of chicken bone broth and used the purée trick to make it extra creamy. Topped with cilantro and served over basmati rice. Thanks!

Absolutely delicious. No mods required.

This was delish! I’ll be adding this recipe to my Fall line up :)

Wow this curry is to die for. Perfect for a winters night, thank you!

soooooo good. I made my own yellow curry paste but otherwise followed your recipe. Definitely one to make again, thank you.

This is our new family favourite. It’s insanely delicious and more-ish.
I make just a couple of adjustments. I use coconut cream. Also, I add some garam masala and curry powder a little bit before the paste and let it toast to help the flavours develop. I feel like this gives the curry a deeper more complex flavour.
We cannot express how much we love this recipe.
Thank you

This curry is what I’ve been looking for to cook at home. It’s just as good as curry from a Thai restuarant. Great on a cold day!!! I also add whatever vegetables I feel like, zucchini, water chestnuts, green beans etc. this is definitely a keeper for us!!

I liked it. I boiled the pumpkin pieces and broccoli separately and added them at the end.

Lovely recipe. Used cauliflower instead of broccoli. Added a few extra spices. Some masala and cinnamon and then finished it off with a big tablespoon of almond butter.

I used canned pumpkin instead of fresh since that’s what I had. It turned out well — I let it simmer for some extra time and stirred it often. Canned pumpkin also meant I avoided having to use the immersion blender.

The recipe overall kind of lacked that pop of flavor. I used a lot more curry paste, and added more spices — cumin, cayenne — to give it more power.

The recipe is a great baseline for getting started with homemade Thai-style curries.

Delicious and versatile recipe! As others have mentioned it also works perfectly as a base formula to make a quick curry with veg/protein that one has on hand. (Most recently I substituted okra for broccoli – highly recommend!).

This was delicious (although I made several modifications). I added cubed chicken, carrots, used “coconut cream”, a green pepper, pre-cooked the pumpkin and used 3 heaping tsp of curry powder rather than 3 TBSP curry paste. It looked quite different but was very flavorful as promised and even my spice-shy spouse liked it – I think it was the maple syrup :P Nice recipe and one pot as promised!! Now for a lactose free naan recipe to accompany it and I’ll have a new meal in my repertoire. I had to cook it way longer than suggested here to get a thick enough consistency but I think it might have been because my pumpkin was so old and I made so many substitutions. This is a great idea.

I used this recipe as more of a proportional guide as i’m fairly new to the world of curry and never seem to have the same veggies in the fridge each time i’m in the mood for it, but it turns out wonderfully every time.
Minimalist baker is my go to recipe blog. Thank you!

My family and I enjoyed this recipe but there are a couple of significant things to note. Like another reviewer I found the flavors inauthentically Thai—an odd Indian/Thai hybrid which didn’t sit quite right with me. Also I’m really not sure how the time indicated for prep could be at all accurate. That time amount was taken up by peeling, de-seeding, and chopping the pumpkin alone. All in all the prep and cook time took me (an experienced home cook) 2 hours. Definitely didn’t like this enough for it to be worth my time. Happy for the experience though.

Perfect!

Great recipe—used kabocha squash instead of pumpkin (no peeling necessary!), red lentils instead of cashews and just added them when we added the coconut milk, as well as a handful of baby spinach right before serving. It was delicious!

Another win!!

We used one of our “decorative” turban squash and a few extra veggies we had on hand – parsnips, carrots, snow peas, green beans, and kale. Also omitted the cashews due to an allergy.

Would definitely recommend roasting the pumpkin / squash seeds for toppings/garnish. We tossed them with some coconut oil, curry, turmeric, and salt. The turban squash has puffy seeds and OMG. Amazing.

Thank you again!

So so good. I added chunks of pineapple and it was insane.
Into the keeper list.

Just an excellent recipe. Easy and downright delicious. My husband made a quadruple batch! We used Massaman Curry Paste. The broccoli was great and I wouldn’t omit it. We served this over brown rice with lots of cilantro. We will leave out the cashews next time. I think that your suggestion of adding baked tofu might be nice. Thanks so much!

This was really really good, thanks for the awesome recipe! I used honey instead of maple syrup since I was running low and halved the amount. It still was really good and sweet :)

This was so, SO delicious! I’m in the UK and used the Blue Dragon brand ‘Thai Red Curry Paste’ which is vegan. Used one tin of full fat coconut milk and then an equal amount of water and a vegetable stock cube, rather than two tins of coconut milk. At the end, instead of putting some of it into a blender, I just used my immersion blender over a few pumpkin pieces, and it worked a treat to thicken it up just a touch. Added a little extra tamari for a bit more umami. Such a winner. Thank you!

Was looking forward to a new red thai recipe but this one did not meet my expectations. The turmeric and soy created an inauthentic thai flavour, but this is just my two cents.

This was an easy to make and really tasty curry. I didn’t have any lemon so I used white vinegar but I think some lemon juice would have been perfect.

Greetings from Sweden

Amazing curry, thankyou!
I followed the recipe, although added 2 cloves more garlic, and more ginger, added 1 tbs more maple syrup and took the soy option. Did not add tofu. Added 670ml coconut cream instead of coconut milk. I omitted cashews as i didn’t have any in the pantry. This is a very very delicious recipe. Definatly a favorite.

I made this 3 weeks ago and about to make it again tonight. I followed the recipe to a T (used full fat coconut milk, opted for the syrup and soy sauce options listed in the recipe, I also did blend part of the curry at the end). It was, by far, the best curry I’ve made. Everyone raved about it. I only used about 3/4 of the pepper as I was worried it would be too spicy, next time I’ll use the entire pepper. Super simple to make (cutting the pumpkin took the longest) and cleaned up as I went so by the time it was done, all we had to do was enjoy it!

I purchased all the ingredients exactly as stated and followed the recipe. It was good, but not great. I’ve eaten a lot of Thai pumpkin curry and this was disappointing. I started with Red curry, it wasn’t my favorite so I added yellow curry which did help. I also did as you suggested and added salt and maple syrup to adjust the seasoning and it improved the flavor. I’m sure yours turned out much better than mine.

This. Is. So. Good. Pretty much followed the recipe as is but added a little bit more coconut sugar to balance out the spice. I did blend half of the broth/butternut squash for a creamier soup and I’m glad I did. This has so much good flavor and will definitely make again!

This recipe is amazing! I made the following modifications: I used Kabocha pumpkin and green curry paste, and left out the spicy pepper. I used raw cashews, peas, carrots, and red bell pepper. I added a pinch of curry powder and a pinch more turmeric. I added 3.5 tbs of green curry paste, and 22% fat coconut milk. Served over bamboo extract infused rice. I will be referencing this recipe again. Soooo delicious. 10/10!

This is one of our favourite curries. We used red instead of yellow curry paste and added some sweet potatoes. Super delicious!

Super! I went for an optional and blended pumpkin for a more smooth curry, like it very much! Thanks!

Delicious! I added leek to the pumpkin and skipped the Bell pepper. Didn’t have lemon juice so I used vinegar and some tomato tot create a sour taste.
The result is just perfect.
Thank you for this recipe and all the other ones as we’ll!

Fantastic recipe, will definitely make again.

I only used one can of coconut milk, and it was still plenty of liquid. I think two would be too soupy. I also used the whole can of curry paste, seemed pretty spot on flavor-wise.

This was AMAZING!!! We made the recipe as it was stated, only adding chicken per my husband’s request. We had a Japanese squash in our garden called Kabocha (we thought we planted butternut squash per the label on the plant but that is not what grew!!) and we wanted to try this recipe. We will be making it again and again! We live 8 miles from the nearest city and 30 miles from anywhere that would make this and it is great to be able to make our own at home! My husband said this is exactly has it should be when at a restaurant. Thank you!

This was so good. Perfect spice to sweet and tangy ratio. I used frozen green beans instead of broccoli. Jalapeños instead of Serrano. Delicious.

Came upon your yummy recipe today as a last minute idea for weekday meal prep. It looked yummy, warm and inviting, plus I had all the ingredients in the pantry. I used red curry paste as I didn’t have yellow, added lemongrass paste, used the vegies I had….cauli, sweet potato, pumpkin, spinach and served with long grain rice. It came up a treat…looking forward to lunch tomorrow even if I am going to be at work. Thank you!!

I absolutely love curry and this is by far my favourite curry recipe. Sometimes I sub other squash if pumpkin isn’t available and it always works. Thanks again for another winner!

Im not someone to review things usually but this deserves one. It tastes exactly like the my local thai takeaways!! Amazing, adding it to my regular list of dinners!

Really loved this recipe, altered is slightly to have more protein and less sugar. The alterations I made were:
I added chicken, which went in before adding the pumpkin, and cauliflower, which I put in before the broccoli. I also added 2 cans of pureed pumpkin so it was extra pumpkin-y, and subbed the syrup with golden monk fruit sweetner. Used a jalapeño (because I didnt have other peppers on hand) and had it over cauliflower fried rice instead of standard. Will definitely make it again!

I added Chile powder and black pepper to the recipe and 2 more Serrano peppers. Definitely gave it a better kick :)

I was very excited to make this recipe , I used full fat coconut milk , 1/2 light coconut and 1/2 veggie broth . I added extra brocoli , the sauce is very good perfect balance , a little too sweet with 1 1/2 table spoon of coconut sugar it was still too sweet for me . I used butternut squash , for me it’s to starchy I guess carrots , chickpeas texture would be less starchy . It’s very rich , I served it with wild rice another starch , it was too much for me . It’s not the recipe it might just be my own preference .

Really delicious! I used red curry paste instead of yellow, and so I did not add any extra hot peppers. I was concerned about the amount of coconut milk, but it worked nicely. I also added coriander seeds.

I made this recipe tonight, almost exactly as written, and it was spectacular! Very rich and super flavorful (many curry recipes come out a little watery and bland by the end).
I used a combo of butterkin and honeynut squashes that were in season at my farmers market, used the light coconut milk and Thai Kitchen brand red curry paste. I subbed soy sauce for the coconut aminos, and did do the optional blender step ( do it – it really helps to thicken and ups the broth flavor!) Served it on rice noodles. Will definitely make again!!

This is a long review because I made some alterations and I loved this curry so much that I can’t shut up about it. TL;DR – MAKE THIS. It is the stuff of dreams.

I’ve made curry in the past and it was an oily mess. This was, unquestionably, some of the best curry I’ve ever had…and that’s shocking to admit, because I made it. I love cooking, but Asian food is not my forte, and I do not even pretend to know much of the ins and outs of real Asian cooking. But this? My word, this was incredible.

My boyfriend and I had a vegan couple over for supper (I also made the vegan pumpkin sugar cookies which were mind blowing) and this was my first attempt at curry in about 10 years. I made a few alterations, but nothing substantial…I did adjust the servings to make six instead of four, and followed the metric measurements.

I used vegetable oil instead of coconut or avocado…also I used the suggested amount of curry paste, but next time (because there will be a next time) I’ll use more. I bought the Thai Kitchen brand. I also used about double the amount of peppers. I went with butternut squash instead of pumpkin as it’s easy to find already cubed at the store. I used about 500ml of coconut milk to start and then went back and forth between coconut milk and vegetable broth until the consistency was right. Definitely buy a bit extra. I also doubled the broccoli – pro tip. Used soy sauce instead of coconut aminos as gluten wasn’t an issue – just make sure to taste it regularly, I had to add a couple palmfuls of salt. Also I nearly skipped the lemon juice – don’t. It’s essential. I was nervous the whole time, but this recipe is everything you’ve ever wanted. Oh and I omitted the cashews. Nuts don’t sit well with me. This recipe is so adaptable, but the shallot, ginger, and Serrano pepper are key.

Served over brown rice with seitan strips and it was devoured. Everyone kept complimenting my cooking but it was 100% this recipe.

Very delicious! Nice thoughtful recipe with great instructions.
I didn’t have any shallots, so I used onions instead.
I used a tablespoon of fish sauce and a few stalks of lemongrass after adding coconut milk.
Added carrot and potato , and a cup of cooked drained chicks peas at same time as squash added.
I used coconut sugAr as suggested and freshly blended coconut/coconut water –
As the coconut milk from my coconut tree! It was SOOOOO GOOD!
I just stumbled onto this website looking for a butternut squash curry recipe and this one looked legit. I’m excited to check out the rest of the recipes here!

I used kabocha squash and limes and a splash of fish sauce. I started with a tablespoon of sugar because I thought two sounded like a lot but no- about 2 ended up being just right. Sweet, salty, sour and a kick of heat. Yummm!

Delicious and really easy. I did add coriander for flavouring at the end!

I tried this recipe to use up a healthy-looking Halloween pumpkin I hadn’t gotten around to carving. I was so impressed with the flavour that I made the recipe twice in one day! One with red lentils added, the other with just veggies, and both with Thai yellow curry paste. Great recipe! Thank you.

This is the first time I have attempted curry of any kind. I turned out wonderfully. Creamy, spicy and so satisfying that I made one of my favorite things for take-out at home.
The prep time for me was longer than 15 minutes, but that could be due to this being the first try at making a curry.
I had to make some modifications: can’t have shallots or raw garlic, so I just left out the shallot and used garlic infused olive oil; Can’t do broccoli substituted zucchini. Added tofu and served over brown rice.

I carved a pumpkin but didn’t want it to rot/mold in the Los Angeles heat, so I chopped it up and made this. Second or third time making this. Hardest part is finding curry paste that does not contain shrimp. Otherwise quick and delicious! I add a block of extra firm silken tofu (cubed) when I make it.

I tried making this amazing Pumpkin Curry tonight (with a few alterations) and it was absolutely delicious!! ? My foreign exchange student from Thailand agreed. ? I used massaman curry paste instead of yellow and I think the spices in massaman paired much better with the pumpkin! (Although I don’t know that for sure because I didn’t try yellow.) It was a slightly sweet, mildly spicy combination. I also substituted red pepper flakes for the chili pepper because my local IGA didn’t have any fresh peppers except jalapeno and I wasn’t sure that was the right flavor for this dish. I also didn’t follow the instructions for cooking on the stove. I tossed everything except the veggies in my slow cooker, along with some chicken and in a few hours, it was double double yum yum!! I stir fried the vegetables and stirred them in before serving. Delish!

This is amazing, I added a cup of stock because I threw in a heap more veggies and wanted it a bit more “soupy” and it was brilliant. Thank you!

I made this for friends over brown rice – a huge hit. I used a healthy portion of panang curry paste instead of yellow curry and can’t wait to make it again. So delicious!

I made this to meal prep for the week, and it is seriously the best thing I’ve ever made. In addition to the suggested veggies, I added pineapple and tofu. I also put twice as much curry paste as recommended for a spicier kick (I used yellow curry paste, not red, so maybe that’s why). I highly recommend this recipe for fall!

This was phenomenal! My husband said it was the best thing I’d made in a year! I didn’t have broccoli but I added some purple potatoes, vegetable broth, a bit more salt, some string beans, and one lonely zucchini hiding out in the fridge. Also, topped it with fresh cilantro, mint and scallions. Truly delicious!

My SO said this was the best curry he ever had. It was AMAZING!!!

What a perfect curry for fall! I’ve made so many of these recipes and I have never been disappointed! I also love that although I am just cooking for myself, the leftovers are always delicious! I think next time I’ll add a bit more heat, but it is incredible nonetheless! Thank you!

We made this for dinner last night and it was absolutely delicious!! This curry is definitely our new fall favorite. My only problem was that we didn’t make enough.

I made this dish tonight and was GREAT! My new fall favorite. I plan on making it for an upcoming potluck so I can share it with friends.

I made it straight by the recipe, no modifications, and it was delicious.

Delicious, full off flavour! My son is vegetarian but not the rest of the family and this is the 1st recipe that satisfied everyone. Thank you

Absolutely delicious!!! I used delicata squash (skin left on) because I had some I needed to use. Used yellow curry paste my husband made last week. It was phenomenal. Definitely something we will make again.

Fabulous recipe and perfect for fall. It’s such a flavour bomb! Definitely would make again! Thank you for these awesome recipes, they never fail me!

Awesome! I used one can of coconut milk and one can water with a veggie stock cube. Also used acorn squash (couldn’t find a pumpkin) and soy sauce.

Absolutely delicious. I did substitute one can of light coconut milk for light coconut cream and reduced the amount of curry paste by 1/3 as I don’t like the spice to overtake the flavour of the spices and pumpkin. The sauce was just right and there is plenty for lunch tomorrow.

I love love love your recipe. So delicious and is regularly cooked in my household.
Thankyou so much for sharing.

Seriously so so good. The second time I made it I swapped out 2 jalepenos for the Serrano, added a second bell pepper and added some umami spice from trader Joe’s. Left out the broccoli and added some small chicken strips. Easy, delicious and hearty. Thank you!!

Have made this two months in a row, it’s tasty, not too many ingredients, it’s quick and easy to make with minimal washing up as I use only one pan. Family loved it. I used only one can of coconut milk.

A little too oily for my taste. I suggest 1 can of coconut milk.

Loved the recipe…. my daughter directed to the link….. my first attempt at trying Thai cuisine…. made it… came out superbly delicious ?

This recipe is excellent! The only thing I did differently from the recipe was the addition of two sliced carrots. I used one can of regular coconut milk and one of coconut milk made from coconut milk powder because I only had one can in my cupboard. Thank you for the recipe – this one is a keeper!

Wow Dana – fabulous recipe! I made this for dinner last night and it was an absolute hit. I modified it a little to accommodate the ingredients I had on hand, however I plan on making it again to yours exact recipe too. I used half a red onion instead of the shallot, dried chilli flakes instead of fresh, Thai red curry paste, coconut sugar and gluten free tamari. I served it over quinoa and have enough left over for my lunch today – yum ?
I have also made you roast while cauliflower and the divine peanut butter fudge. Thank you so much for sharing your wonderful recipes…. Tanya

Made last night for vegan thanksgiving feast guests today. Used Kabocha squash, and left skin on – it has a pleasant texture cooked – plus adds color. Added 8 oz firm sprouted tofu, cubed.
Will serve over a chewy brown, black & wild rice mixture w/ daikon radish seeds.
Of course I had a small bowl last night and was over the moon with the depth and complexity of flavors.
In future will reduce light coconut milk to one can, replacing the other with a low fat nut milk in order to reduce the meal’s fat profile.
In all – this Thai curry is brilliant, flexible, and will now be a staple in my repertoire!
Thank you & 5 stars!