1-Pot Pumpkin Yellow Curry

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Using a wooden spoon to stir a cooking pan filled with vegan Yellow Pumpkin Curry

Two words: Pumpkin Curry.

Friends, this fall has me going crazy over all things apple and squash, and this curry may be one of my favorite curry recipes to date! Shall we?

Pumpkin cut in half to show the seeds and rich orange color of the flesh

Origins of Yellow Curry

Yellow curry, also known as gaeng garee, is a Thai curry with Indian influence (source). It typically includes spices such as turmeric, cumin, and coriander (source).

Turmeric is what gives yellow curry its vibrant color. This magical spice has been used in India for nearly 4,000 years and has gained popularity throughout the world in part due to its vast medicinal uses (source).

How to Make Pumpkin Yellow Curry

This simple curry requires just 1 pot to make! It all starts with gorgeous pumpkin, which is peeled, seeded, and cubed into bite-size chunks.

The flavor comes in waves thanks to ingredients like curry paste, chili peppers, ginger, garlic, and shallot – a.k.a. the curry dream team.

Metal tray with tomato paste, serrano, ginger, shallot and garlic for seasoning our AMAZING Yellow Pumpkin Curry recipe

For vegetables, I went with vibrant red bell pepper and broccoli. That’s all you really need!

And to keep the curry creamy and rich, I opted for light coconut milk, which complements the spicy flavors perfectly.

Stirring shallot, peppers, ginger, and tomato paste for vegan Yellow Pumpkin Curry
Pouring coconut milk into cooking pan filled with veggies and spices for vegan Yellow Pumpkin Curry

For a healthy fat and EASY protein, I went with roasted cashews (something I always have on hand). But, if you aren’t into cashews or can’t do nuts, you could also add Quick Crispy Tofu, include Red Lentils, or simply serve over quinoa.

Two bowls of rice and Yellow Pumpkin Curry with a side of cashews for garnishing

I hope you all LOVE this curry! It’s:

Subtly spiced
& Delicious!

Make this curry for hosting guests this winter and fall or when you need a satisfying dinner on the table fast. It would be an especially great dish to make ahead and pack for lunches throughout the week, as it reheats beautifully!

It’s delicious on its own, but it would also pair well with my Thai Spring Rolls, 20-minute Asian Kale Salad, Coconut Curried Greens, Coconut Curried Lentils, or even Thai Iced Tea!

If you try this curry, be sure to let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram! We’d love to see how your curry turns out. Cheers, friends!

Up close shot of two bowls of vegan Yellow Pumpkin Curry served with rice

1-Pot Pumpkin Yellow Curry

Easy, 1-pot Pumpkin Curry with yellow curry paste, coconut milk, fresh vegetables, and pumpkin. A simple yet satisfying plant-based, gluten-free dinner!
Author Minimalist Baker
Bowls and skillet of our Amazing Vegan Yellow Pumpkin Curry recipe
4.85 from 165 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1 ½ Tbsp coconut oil (or avocado or grape seed oil // sub water if avoiding oil)
  • 1 medium shallot (minced)
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp minced garlic
  • 1 small red chili or serrano pepper (stem + seeds removed // thinly sliced)
  • 1 large red bell pepper (thinly sliced lengthwise)
  • 3 Tbsp yellow (or red) Thai curry paste (I prefer Thai True brand)
  • 3 ½ cups peeled and cubed pumpkin or butternut squash
  • 2 (14-ounce) cans light coconut milk (sub full-fat for extra creamy texture or 1/2 of the coconut milk for vegetable broth for thinner curry)
  • 2 Tbsp maple syrup or coconut sugar (plus more to taste // or sub stevia to taste)
  • 1 tsp ground turmeric
  • 1 healthy pinch sea salt (~1/4 tsp)
  • 1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free)
  • 1 cup chopped broccoli
  • 2 Tbsp lemon juice
  • 2/3 cup roasted cashews* (lightly salted or unsalted are best)

FOR SERVING optional


  • Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
  • Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
  • Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.
  • Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
  • Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.
  • At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don’t be shy with seasonings – this curry should be very flavorful.
  • Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
  • Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
  • Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.
  • Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.


*For protein, if you aren’t into cashews or can’t do nuts, you could also add Quick Crispy Tofu, Red Lentils, or simply serve over quinoa.
*Recipe inspiration from Food Network.
*Nutrition information is a rough estimate calculated without sides/toppings, calculated with coconut oil.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 423 Carbohydrates: 39.9 g Protein: 9.1 g Fat: 29.1 g Saturated Fat: 13.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 459 mg Fiber: 7 g Sugar: 13.7 g
Top down shot of a bowl of gluten-free vegan Yellow Pumpkin Curry served with rice and cashews

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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Noelle, you could roast the squash and add it at the end, but we wouldn’t suggest roasting it and then cooking it further in the curry. We suggest adding the uncooked squash at the beginning because it infuses the squash with curry flavors. Hope this helps!

  1. Kim Boxer says

    Haven’t tried this yet but was wondering how to adapt it for the instant pot? Could I use canola or olive oil instead using coconut/avocado oil. I’m not vegan but I love your recipes. Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, olive oil should work in this recipe as long as its a lightly flavored one! Hope this helps. Thank you for your kind works and support!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Abby, we haven’t tested it with sweet potatoes, but it might work! Let us know if you try it! You might have to cook the sweet potatoes a little longer!

  2. Nancy says

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

  3. Lori Johnson says

    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 ;)

  4. Rachel says

    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.

  5. Cécile says

    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!

  6. Deanna Korell-Hall says

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

  7. Priscilla says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad to hear it was a success, Priscilla! Thank you for the lovely review and for sharing your modifications! xo

  8. Meredith says

    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.

  9. Niki says

    I’ve made this curry a few times now and I’m obsessed with it. It turns out perfect and delicious every time. I use tofu and cashews for extra protein. Yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Niki! Thank you for the lovely review and for sharing your additions! xo

  10. Allie says

    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!

  11. Stephanie says

    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!

  12. Antony says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you enjoyed it, Antony! Thank you for the lovely review and for sharing your modifications!

  13. DD says

    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

  14. S.E. says

    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!!

  15. Misty Payne says

    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!

      • Bri says

        I have been craving pumpkin curry, and I came across this page googling for recipes. This turned out even better than ones I have had in restaurants. So happy I came across this recipe. Thank you!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad you enjoyed it, Yvonne! Thank you for the lovely review! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  16. Di Bos says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Di. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. Danijela Draskovic says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you and your family enjoy it, Danijela! Thank you for sharing! xoxo

  18. alison says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aislinn, We’re so glad you enjoy it! We don’t have a precise measurement, but would estimate about 2-3 cups per serving. Hope that helps!

  19. Lisa says

    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.

  20. Carlota says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Carlota! Your additions sound great. Another idea would be to try a different brand of curry paste to see if it adds more flavor. Hope that’s helpful!

  21. J says

    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!).

  22. Chris says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoy our recipes, Shaylun. Thanks so much for the lovely review! xo

  24. Michelle says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Michelle! Thanks for the feedback! We’ll revisit the prep time estimation and see if we can make any improvements. Were you using a small, sugar pumpkin or a larger one? That may have been why it took longer.

  25. Adriane says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well! Thanks so much for the lovely review and for sharing your modifications, Adriane! xo

  26. Fern Faang says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Fern. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. joan says

    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!

  28. Jackie says

    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 :)

      • Wes says

        I really enjoyed this just as good as a takeaway from a Thai, I used Massaman paste as thats what I had in cupboard, I would definately make again but with a lot more fresh chilli.

  29. Aviva says

    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!

  30. Tracy says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tracy, sorry to hear that! For soy, are you referring to soy sauce? Coconut aminos is our preference here.

  31. Sanna says

    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

  32. Cathryn says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Cathryn! Thanks for the lovely review and for sharing your modifications!

  33. Janine says

    I am wondering if I could cook it slightly longer and leave the skins on the pumpkin? I made pumpkin lasagna recently and the skins cooked sufficiently. It would make prep quicker and maybe slightly more vitamins. Thoughts? Thanks!

  34. Jana says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Laurie, sorry this wasn’t quite what you were hoping for! Was it the curry paste that lacked flavor or your pumpkin perhaps?

  36. Jessee Urbaitis says

    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!

      • Bryan says

        I’m a meat eater and would like to know how / when is best to add Chicken ? And I’m not bothered with regular raw sugar, but do I have to use coconut sugar for a specific reason?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          You can use regular sugar! And add the chicken once the liquid ingredients are added and you’ve adjusted the flavor to close to perfect! Be careful not to boil the chicken or it will get tough. Simmer instead. Good luck!

  37. Jennifer says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Jennifer! Love all your modifications, too! Thanks so much for sharing!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We haven’t tried that, but we think it would work to just add it without defrosting. Let us know how it goes!

  38. Kristina says

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

  39. Maaike says

    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!

  40. Steve says

    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.

  41. Shannon says

    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!

    • Gary Hatfield says

      Inspired to find a similarly delicious pumpkin curry as I used to get one from a local Thai restaurant (with chicken) but no longer live near it. Added more veggies like cauliflower, carrots, green beans with only 1 can of light coconut milk and no yellow curry paste so sub in red curry paste & wow this was amazing! I would recommend this recipe to anyone & eveyone! Have made this a few times & also added chicken thigh fillet chunks to serve as a main over wild brown rice. Thank you this recipe is totally delicious!!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Yay! We’re so glad you enjoyed it, Gary! Thanks so much for the lovely review and for sharing your modifications!

  42. Amanda says

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

  43. Lainie says

    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!!

  44. Lin W says

    What would you suggest I use if I live somewhere where there is no curry paste. I do have powdered curry that I brought from the States.

      • Lin W says

        I did what you suggested… made my own curry paste and made this curry. I used a pumpkin I had bought at the beginning of quarantine thinking that it would last if I couldn’t get to store. This was delicious. First time I have made Thai curry. Thanks for the great recipe and flexibility for those not cooking in the USA!!!

  45. Heather Mass says

    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!

  46. Navroop Levido says

    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!

  47. Chris says

    Is it possible to convert this to more of a “pantry”recipe and use canned pumpkin? Do you have suggestions for that change? Thank you- I love your recipes!!

      • Chris says

        Thank you very much! I realized later that I should’ve included that I knew it would make it more of a soup – but that’s o.k. – I really love the flavors you put together! I’ll need to find/purchase some fresh peppers for this, but hope to try it soon. Thank you for the fantastic recipes!

  48. Alex says

    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!

  49. Ciara says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You can, but we think you could also add to the pot. We would cut the chicken in bite-sized pieces and add in step 4. And we would add the shrimp in step 7. Let us know if you give it a try!

  50. Brigitte says

    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 .

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brigitte, we would recommend fresh in this recipe as ginger powder won’t have as much flavor.

      • Brigitte says

        Thank you for a quick respond . I guess I will leave it out ..I don’t want to go to the store just for ginger ! I am sure it’s still going to be good .

  51. MKH says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  52. Tori T says

    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!!

  53. Rachel says

    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.

  54. Gina Wellner says

    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!

      • Gina Wellner says

        Today ran into someone my husband works with, and told him that he should come for dinner so I can make this curry for him since he’s vegan and alone on our tiny island. He then told me that he had a cookbook for me to borrow. Guess which one it was? YOURS!
        Random! I just Love those perfect moments that remind you that you are on the right path.
        I have been chef on charter boats, and LOVE food. Make my own yogurt, rice wine vinegar, breads, Coconut milk.. all the stuff, ya know? And I pour over recipes online, and cookbooks and I’m not going to say I’m picky, because I’m not. But, I know immediately a good recipe from a great one. A spectacular cookbook from an okay one. And I must say, that I’m a fan, and think you are doing a great job!

  55. Tania says

    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!

  56. Nat K says

    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.

  57. Sadie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Sadie. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  58. Kelly McDonald says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Kelly! Thanks for sharing your experience! We enjoy Thai Kitchen red curry paste.

  59. Jessica says

    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!

  60. Angelique says

    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!

  61. Victoria says

    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!

  62. Taylor says

    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!

  63. Isa says

    Super curry recipe! Very tasty and easy to make despite not being familiar with vegan recipes. I wouldn’t change anything. I would recommend you to taste it so you modify the salt, sweet or spice. Enjoy!

  64. AnnMarie says

    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!

  65. Eli says

    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!

  66. Dina Baptist says

    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.

  67. Steve says

    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.

  68. Angela Thompson says

    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

  69. Elizabeth says

    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.

  70. Jayne says

    This is awesome. Ive made this so many times for my friends and EVERYONE loves it!
    Honestly so tasty. I add a little more yellow curry paste (I almost do a whole jar)
    Also froze well! Thankyou!

  71. Diana says

    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!

  72. Esther Abel says

    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.

  73. Tony Mackay says

    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.

  74. Julie says

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

  75. Alexa says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alexa, thanks so much for the sweet note and lovely review and for sharing your modifications. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  76. Christine says

    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.

  77. Mrinalini says

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

  78. Lydia says

    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!

  79. Tanya Chappell says

    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

  80. Roberta says

    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!