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Bowls and skillet of our Amazing Vegan Yellow Pumpkin Curry recipe
4.92 from 61 votes

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
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings: 4
Category: Entree
Cuisine: Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

CURRY

  • 1 1/2 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 1/2 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

Instructions

  1. Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
  2. Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
  3. Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.
  4. 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.
  5. Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Notes

*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 Per Serving (1 of 4)