If you’re craving a cozy bowl of one pot pumpkin yellow curry, you’re in for a treat! This simple recipe brings together warm spices, creamy coconut milk, and sweet pumpkin to create a comforting meal that’s perfect for any night of the week.
This recipe solves issues of blandness, complexity, and insufficient protein in simple curry meals, offering a quick, balanced, and delightful dish.
I’ve had those busy evenings where dinner seems like a race against the clock. This curry has saved me more than once, turning what could be a chaotic situation into a time for family. It’s also comforting to know I can whip it up without fussing too much over individual ingredients or steps.
What I love about this recipe is how it offers rich flavors in less than an hour, making dinner both relaxed and satisfying. You can have everything on the table in about 45 minutes, with step-by-step guidance that keeps things easy.
If you want another hearty option that can bring family smiles, check out my broccolini frittata for a delicious twist!
Table of contents
Dietary Considerations
- This recipe is gluten-free as none of the ingredients contain wheat or gluten-based products.
- The recipe is dairy-free because it uses coconut milk, avoiding any dairy components entirely.
- This recipe suits vegan diets since all ingredients are plant-based with no animal-derived products included.
- The recipe is not low-carb or keto due to pumpkin puree and chickpeas, which contribute higher carbohydrate content.
- This recipe is nut-free, as it contains no nuts or nut-derived ingredients among the listed components.
Why You Will Love This Recipe
- Rich and Creamy Texture Making this one pot pumpkin yellow curry results in a wonderfully smooth and creamy dish, thanks to the light coconut milk. It provides a comforting mouthfeel that pairs beautifully with the tender pumpkin.
- Warm and Inviting Flavors The combination of ginger, garlic, and Thai curry paste delivers a pleasant warmth to each bowl. You’ll notice how these spices mingle with the sweetness of pumpkin, creating a welcoming dish that’s perfect for autumn evenings.
- Convenience of One-Pot Cooking With everything cooked in just one pot, cleanup is a breeze. This method not only simplifies the cooking process but also allows the flavors to meld, enriching the taste of the entire curry.
- Colorful and Nutritious Featuring vibrant vegetables like red bell peppers and broccoli, this dish not only looks appetizing but also packs a nutritional punch. Each ingredient contributes essential vitamins, making it a wholesome meal choice.
How to Make One Pot Pumpkin Yellow Curry
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approx. 4 servings
- Category: Main dish / Curry
- Method: One-Pot Cooking
- Cuisine: Thai-inspired
- Diet: Vegan
Description
This easy one pot pumpkin yellow curry is designed for straightforward preparation with clear steps. The recipe balances warm curry flavors, creamy coconut milk, and sweet pumpkin in a single pot to simplify cooking and cleanup.
Ingredients
Scale
- 1 ½ Tbsp (22 ml) coconut oil (or avocado or grape seed oil)
- 1 medium shallot, peeled and chopped
- 2 Tbsp (30 ml) minced fresh ginger
- 2 Tbsp (30 ml) minced garlic
- 1 red chili or serrano pepper, minced (adjust to taste)
- 1 large red bell pepper, chopped
- 3 ½ cups (about 500 g) peeled and cubed pumpkin or butternut squash
- 2 (14-ounce) cans (796 ml total) light coconut milk
- 2 Tbsp (30 ml) maple syrup or coconut sugar
- 1 tsp (5 ml) ground turmeric
- 1 pinch (~1/4 tsp) sea salt
- 1 Tbsp (15 ml) coconut aminos (or tamari or soy sauce for gluten-free options)
- 1 cup (90 g) chopped broccoli
- 2 Tbsp (30 ml) lemon juice
- 2/3 cup (90 g) roasted cashews
Instructions
- Step 1: Heat a large pot over medium heat. Once hot, add 1 ½ Tbsp coconut oil. Toss in the chopped shallot, minced ginger, minced garlic, and minced red chili or serrano pepper. Stir frequently for 2 to 3 minutes until the mixture is fragrant and the shallot is slightly translucent. This step builds the flavor base for the curry.
- Step 2: Add the chopped red bell pepper and 3 Tbsp Thai curry paste, stirring for 2 minutes. Next, add 3 ½ cups peeled and cubed pumpkin or butternut squash. Stir and cook for an additional 2 minutes until the vegetables are slightly tender.
- Step 3: Pour in 2 (14-ounce) cans of light coconut milk. Add 2 Tbsp maple syrup or coconut sugar, 1 tsp ground turmeric, 1 pinch of sea salt (~1/4 tsp), and 1 Tbsp coconut aminos. Stir thoroughly until all ingredients are well combined and the sauce is smooth.
- Step 4: Bring the pot to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cover the pot. Maintain a simmer (avoid boiling) for 10 to 15 minutes. This allows the pumpkin to soften and absorb curry flavors.
- Step 5: Stir occasionally while simmering. After 10 to 15 minutes, check the tenderness of the pumpkin with a fork. If pumpkin is not tender, continue cooking up to 5 more minutes until soft. Adjust the flavor by adding more curry paste or maple syrup/coconut sugar to taste as preferred.
- Step 6: Stir in 1 cup chopped broccoli and 2 Tbsp lemon juice. Cover again and simmer over low heat for 3 to 4 minutes, until the broccoli turns bright green and is tender. If broccoli is not bright green after 3 minutes, cook for an additional minute.
- Step 7: If you prefer a creamier texture, carefully scoop out half of the curry broth and half of the pumpkin. Blend it until smooth, then return it to the pot and stir.
- Step 8: Serve the curry as is or over cooked jasmine rice, quinoa, or cauliflower rice. Garnish with fresh herbs or extra roasted cashews as desired.
Notes
- Room Temperature: Store in an airtight container at room temperature up to 2 days.
- Refrigeration: Use an airtight container in the refrigerator; keep up to 4 days. Stir before serving to redistribute flavors.
- Freezing: Cool the curry completely, store in a freezer-safe container or bag, freeze up to 3 months. Thaw in the refrigerator before reheating gently.
- If the curry is too thick during cooking, add ¼ cup vegetable broth about 10 minutes into simmering to adjust consistency.
- For a spicier curry, add an extra tablespoon of curry paste while simmering.
- To increase sweetness, mix in 1 tablespoon of maple syrup or coconut sugar during the last 5 minutes of simmering.
- When testing for doneness, use a fork to check pumpkin tenderness. If not tender after 15 minutes, continue cooking and test every 5 minutes.
- Reheat gently on the stove over low to medium heat until warmed through, stirring occasionally to prevent burning.
- Serve the curry atop jasmine rice or quinoa to soak up the sauce.
- Complement the dish with roasted vegetables or a leafy green salad.
- Use leftovers in pumpkin curry wraps, tacos, or grain bowls with grilled chicken or chickpeas.
- Garnish with fresh cilantro or a squeeze of lime for brightness.
- Add a drizzle of sriracha for added heat.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified in source
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: 0 mg (Vegan and no animal products)
Ingredient Notes
- Pumpkin puree: Go for 100% pure pumpkin, not the spiced pie filling, for the right texture and flavor. It adds creaminess and depth to the curry.
- Coconut milk: Use full-fat for a rich, smooth consistency. This balances the pumpkin’s sweetness and enhances the curry’s overall flavor.
- Red curry paste: A quality brand like Thai Kitchen or Maesri brings a nice kick and depth. Look for a paste with natural ingredients for the best results.
- Vegetable broth: Choose low-sodium for better control over seasoning. This keeps the curry from being overly salty and enhances the vegetable flavors.
- Chickpeas: Use canned for convenience, but rinse well to reduce sodium. They add protein and heartiness, making the dish more satisfying.
- Spinach: Fresh works best for a brighter flavor, but frozen is fine if you squeeze out excess moisture. It adds nutrients and color to your curry.
- Lime juice: Freshly squeezed gives a zesty brightness that balances the curry’s richness. Bottled can work in a pinch, but the flavor differs.
- Fresh ginger: Use a knob of ginger, peeled and grated for more robust flavor compared to dried. It brings warmth and a lovely aroma to the dish.
- Garlic: Fresh garlic, minced, will do wonders for flavor. Avoid pre-minced as it loses pungency and can affect the dish’s profile.
- Thai basil: Fresh leaves add a unique fragrance and peppery kick. If unavailable, try sweet basil but know the flavor will be less intense.
- Pumpkin puree: Go for 100% pure pumpkin, not the spiced pie filling, for the right texture and flavor. It adds creaminess and depth to the curry.
- Coconut milk: Use full-fat for a rich, smooth consistency. This balances the pumpkin’s sweetness and enhances the curry’s overall flavor.
- Red curry paste: A quality brand like Thai Kitchen or Maesri brings a nice kick and depth. Look for a paste with natural ingredients for the best results.
- Vegetable broth: Choose low-sodium for better control over seasoning. This keeps the curry from being overly salty and enhances the vegetable flavors.
- Chickpeas: Use canned for convenience, but rinse well to reduce sodium. They add protein and heartiness, making the dish more satisfying.
- Spinach: Fresh works best for a brighter flavor, but frozen is fine if you squeeze out excess moisture. It adds nutrients and color to your curry.
- Lime juice: Freshly squeezed gives a zesty brightness that balances the curry’s richness. Bottled can work in a pinch, but the flavor differs.
- Fresh ginger: Use a knob of ginger, peeled and grated for more robust flavor compared to dried. It brings warmth and a lovely aroma to the dish.
- Garlic: Fresh garlic, minced, will do wonders for flavor. Avoid pre-minced as it loses pungency and can affect the dish’s profile.
- Thai basil: Fresh leaves add a unique fragrance and peppery kick. If unavailable, try sweet basil but know the flavor will be less intense.
Recipe Tips
- If your curry is too thick, add ¼ cup of vegetable broth 10 minutes into cooking to reach desired consistency.
- When your pumpkin isn’t tender after 15 minutes, continue cooking for another 5 minutes and check for doneness with a fork.
- If you want a spicier kick, add an extra tablespoon of curry paste while simmering to level up the flavor.
- For a sweeter curry, mix in 1 tablespoon of maple syrup or coconut sugar during the last 5 minutes of cooking.
- If your broccoli isn’t bright green after 3 minutes, cook for an additional minute to achieve the perfect texture.
Serving Suggestions
Serve with jasmine rice or quinoa to soak up the flavors. Roasted vegetables or a leafy green salad also complements this dish well.
Use to make pumpkin curry wraps or mix in tacos. Add to grain bowls with grilled chicken or chickpeas for variety.
Top with fresh cilantro or a squeeze of lime for brightness. A drizzle of sriracha adds heat for those who like spice.
Recipe variations
- You can use peeled and cubed butternut squash instead of pumpkin to prepare one pot pumpkin yellow curry. Either fresh pumpkin or butternut squash works well for this recipe.
- Add an extra tablespoon of Thai curry paste to increase the curry’s flavor intensity. Either use mild or hot curry paste based on your spice preference in this one pot pumpkin yellow curry.
- You can use tamari or soy sauce instead of coconut aminos for a different umami note. Either tamari or soy sauce keeps the recipe gluten-free and flavorful.
- If you need more servings, double all ingredients including 7 cups pumpkin and 4 cans coconut milk. This scaling will maintain consistency in the one pot pumpkin yellow curry.
Save This Recipe!
How to Store?
To keep your one pot pumpkin yellow curry fresh and delicious, follow these storage tips:
Room Temperature: Store the curry in an airtight container at room temperature up to 2 days to maintain flavor and texture safely.
Refrigeration: Use an airtight container in the refrigerator to store the curry up to 4 days, stirring before serving to redistribute flavors.
Freezing: Place cooled curry in a freezer-safe container or bag, freeze up to 3 months, and thaw in the refrigerator before reheating gently.
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If you enjoyed this one Pot Pumpkin Yellow Curry or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
