Description
A vibrant, flavorful 1-pot pumpkin yellow curry made with fresh vegetables, creamy coconut milk, and aromatic Thai spices. This easy, plant-based, gluten-free dish combines tender pumpkin, bell peppers, and broccoli with a richly spiced yellow curry broth, finished with roasted cashews and fresh herbs. Perfect served over rice, quinoa, or cauliflower rice for a comforting, wholesome meal.
Ingredients
Scale
Base Ingredients
- 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 and seeds removed, thinly sliced
Vegetables
- 1 large red bell pepper, thinly sliced lengthwise
- 3 ½ cups peeled and cubed pumpkin or butternut squash
- 1 cup chopped broccoli
Liquids and Pastes
- 3 Tbsp yellow (or red) Thai curry paste
- 2 (14-ounce) cans light coconut milk
- 2 Tbsp maple syrup or coconut sugar (plus more to taste; or sub stevia to taste)
- 1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free)
- 2 Tbsp lemon juice
Spices and Seasonings
- 1 tsp ground turmeric
- 1 healthy pinch sea salt (approximately 1/4 tsp)
Additions and Garnishes
- 2/3 cup roasted cashews (lightly salted or unsalted are best)
- Fresh basil or cilantro, for garnish
- Lemon juice, for serving
Serving Suggestions
- Brown rice, coconut quinoa, or cauliflower rice
Instructions
- Sauté Aromatics: Heat a large pot over medium heat. Once hot, add coconut oil, minced shallot, ginger, garlic, and sliced chili pepper. Sauté for 2-3 minutes, stirring frequently to soften ingredients and release their aromas.
- Add Bell Pepper and Curry Paste: Stir in the thinly sliced red bell pepper and yellow curry paste. Cook for an additional 2 minutes to combine flavors and lightly soften the pepper.
- Add Pumpkin: Add peeled and cubed pumpkin or butternut squash to the pot and stir well. Cook for 2 more minutes to begin softening the pumpkin before adding liquids.
- Pour in Liquids and Seasonings: Add the light coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos. Stir to combine all ingredients, then bring the mixture to a simmer over medium heat.
- Simmer Pumpkin Curry: Once simmering, reduce heat to low or medium-low to maintain a gentle simmer, not a boil. Cover the pot and cook for 10-15 minutes, stirring occasionally. This softens the pumpkin and allows the flavors to meld.
- Adjust Seasonings: Taste the curry and adjust seasoning as desired, adding more maple syrup for sweetness, sea salt for saltiness, or extra curry paste for a deeper curry flavor. Don’t hesitate to achieve a bold and balanced taste.
- Add Broccoli, Lemon Juice, and Cashews: Stir in the chopped broccoli, lemon juice, and roasted cashews. Cover again and simmer gently for 3-4 more minutes until the broccoli is tender but still crisp.
- Optional Blending for Creaminess: For a thicker, creamier curry, scoop out about half of the broth and half of the pumpkin (excluding the broccoli), then blend in a blender until smooth and creamy. Return this puree to the pot and warm for a few minutes before serving.
- Serve and Garnish: Serve the pumpkin curry as is or over cooked brown rice, coconut quinoa, or cauliflower rice. Garnish with fresh basil or cilantro and an extra squeeze of lemon juice to brighten the flavors.
- Storage: This curry is best enjoyed fresh but can be refrigerated in an airtight container for 3-4 days or frozen for up to 1 month. Reheat gently on the stovetop or in the microwave until hot.
Notes
- Easy 1-pot pumpkin curry recipe with yellow curry paste and coconut milk, featuring fresh vegetables and a balance of sweet, savory, and tangy flavors.
- Plant-based and gluten-free, suitable for a variety of dietary preferences.
- Adjust chili pepper amount to control the heat level.
- Optional blending step enhances creaminess but is not required.
- Substitute pumpkin with butternut squash or other firm winter squash as desired.
- Use coconut aminos to keep it gluten-free; tamari or regular soy sauce works if gluten is not a concern.
- Serve with your choice of rice, quinoa, or cauliflower rice for a satisfying meal.
Nutrition
- Serving Size: 1 serving
- Calories: 423 kcal
- Sugar: 13.7 g
- Sodium: 459 mg
- Fat: 29.1 g
- Saturated Fat: 13.5 g
- Unsaturated Fat: 15.6 g
- Trans Fat: 0 g
- Carbohydrates: 39.9 g
- Fiber: 7 g
- Protein: 9.1 g
- Cholesterol: 0 mg
