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)