1-Pot Pumpkin Yellow Curry Recipe

If you’re craving a cozy, wholesome dinner that’s bursting with flavor but doesn’t require a ton of cleanup, then you’re in for a treat with my 1-Pot Pumpkin Yellow Curry Recipe. This dish has quickly become one of my favorites because it’s creamy, vibrant, and packed with earthy spices and fresh veggies all simmered together in one pot. Trust me, once you try this, you’ll find yourself making it over and over, especially when pumpkin season rolls around!

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Ingredients You’ll Need

The ingredients here pull double duty. You’ll notice fresh aromatics like ginger, garlic, and shallots that bring brightness, while pumpkin offers that irresistible sweetness and texture. Don’t skip the coconut milk—it’s the secret to that silky curry sauce that wraps around every bite.

• Coconut oil: I love using coconut oil for its subtle tropical flavor, but avocado or grape seed oil work great too.
• Shallot: Minced shallots add a mild, slightly sweet onion note that cooks down nicely without overpowering.
• Fresh ginger: Fresh is best here for that warm, zesty kick—don’t substitute with powder if you can help it.
• Garlic: Always use fresh minced garlic for max flavor infusion.
• Red chili or serrano pepper: Removes seeds for mild heat, but leave some seeds in if you like it spicier.
• Red bell pepper: Adds subtle sweetness and a beautiful contrast in color.
• Yellow Thai curry paste: This is the heart of the dish. If unavailable, red curry paste is a close substitute.
• Pumpkin or butternut squash: Peeled and cubed; pumpkin tends to be slightly sweeter and more earthy.
• Light coconut milk: Use canned light coconut milk for creaminess without extra heaviness.
• Maple syrup or coconut sugar: Sweetens the curry naturally—stevia works in a pinch but adjust to taste.
• Ground turmeric: Brings vibrant color plus a gentle earthiness to complement the curry paste.
• Sea salt: Just a pinch to balance flavors—you can always add more as you go.
• Coconut aminos: Adds a mild umami flavor and a touch of saltiness; tamari or soy sauce work if you don’t need gluten-free.
• Broccoli: Added near the end to keep it crisp and green—feel free to swap with your favorite veggie.
• Lemon juice: Fresh lemon juice brightens the richness and brings an extra pop of flavor.
• Roasted cashews: For texture and a buttery crunch—lightly salted or plain, your choice.
• Fresh basil or cilantro: Essential fresh herbs to garnish and enhance the curry.
• Brown rice, coconut quinoa, or cauliflower rice: Great options to serve this curry over depending on your mood or diet.

Variations

One of the best parts about this 1-Pot Pumpkin Yellow Curry Recipe is how easy it is to make your own. I often switch up the veggies or spice level depending on what’s in my fridge or my mood. Don’t be afraid to experiment—you’ll find your own perfect version in no time.

• Spicy Kick: When I first tried adding extra chili or a dash of cayenne, it took the curry to a whole new level that my spice-loving friends adored.
• Veggie Substitutions: Swapping broccoli for snap peas, green beans, or even kale adds freshness and seasonal variety.
• Protein Boost: Adding chickpeas or tofu cubes makes this curry extra hearty and satisfying.
• Sweetener Swap: I sometimes play with coconut sugar versus maple syrup to see which sweetness tone I prefer that day.

How to Make 1-Pot Pumpkin Yellow Curry Recipe

Step 1: Sauté the aromatics for a flavorful base

Heat your large pot over medium heat and add the coconut oil once it’s hot. Toss in the minced shallots, fresh ginger, garlic, and sliced chili pepper, then sauté for 2-3 minutes. This simple step is critical because it builds the foundation of flavor—take your time to let everything soften and become fragrant without burning. Stir frequently and watch how the kitchen fills with those incredible ginger-garlic aromas.

Step 2: Add bell pepper, curry paste, and pumpkin for depth

Next, stir in the thinly sliced red bell pepper and your yellow Thai curry paste, cooking for another two minutes to let the spices bloom. Then toss in the cubed pumpkin or butternut squash and cook for an additional two minutes. This layering technique ensures the veggies soak up that rich curry flavor as they begin to soften.

Step 3: Pour in coconut milk and seasoning

Now, add the canned light coconut milk, maple syrup (or coconut sugar), turmeric, sea salt, and coconut aminos. Give everything a good stir and bring it to a gentle simmer over medium heat. Lower the heat to medium-low, cover the pot, and let it cook for about 10-15 minutes, stirring occasionally. You’ll want to see the pumpkin tender but not mushy—if it’s still firm, pop the lid back on and give it another few minutes.

Step 4: Taste and adjust seasoning

This is one of the most important parts: taste your curry! I like to add extra maple syrup if it needs more sweetness, more sea salt for balance, or a touch more curry paste for a punch of spice. Don’t be shy here—curry loves bold flavors, so tune it until it’s just right for you.

Step 5: Finish with broccoli, lemon, and cashews

Add the chopped broccoli, lemon juice, and roasted cashews into the pot, then cover and simmer for another 3-4 minutes. The broccoli should stay crisp and crunchy while soaking up the savory curry sauce. The lemon juice instantly brightens the whole dish, cutting through the richness and making the flavors pop.

Step 6: Optional blending for creamy curry

If you want to take things up a notch, scoop out half the broth and half the pumpkin (leave the broccoli out) and blend until silky smooth. Pour it back into the pot and heat through. This step makes the curry luxuriously creamy and thick without needing extra cream or thickeners.

Step 7: Serve and enjoy!

Serve this vibrant curry over brown rice, coconut quinoa, or cauliflower rice. Don’t forget to sprinkle fresh basil or cilantro and an extra splash of lemon juice on top for freshness and a beautiful finish. You’ll love how the colors and layers of flavor come together in every bite.

How to Serve 1-Pot Pumpkin Yellow Curry Recipe

Garnishes

I always top this curry with a handful of fresh cilantro or Thai basil leaves—these fresh herbs add a bright burst of flavor and a lovely aroma. Sometimes, I sprinkle extra roasted cashews on top for crunch and an extra nutty touch. Don’t skip the final squeeze of lemon juice—it really lifts the dish.

Side Dishes

I like pairing this curry with brown rice for a hearty meal or coconut quinoa for something a bit lighter but still texturally interesting. If I’m keeping it low-carb, cauliflower rice is perfect—soaking up the curry but letting the pumpkin and veggies shine. A side of simple cucumber salad with a light vinaigrette also complements it beautifully.

Creative Ways to Present

For special occasions, I’ve served this curry in warm coconut shells or mini pumpkins to double down on the presentation. I also love layering it in colorful bowls with artfully placed fresh herbs and a drizzle of coconut cream on top—it makes for stunning photos and a delightful experience.

Make Ahead and Storage

Storing Leftovers

Leftovers of this curry keep beautifully in the fridge for 3 to 4 days. I store them in an airtight container, and when I reheat, I usually add a splash of water or coconut milk to loosen the curry up since it tends to thicken as it chills.

Freezing

I’ve frozen this curry a couple of times with great success. Just portion it into freezer-safe containers, and it will keep for up to a month. When thawing, I recommend slowly warming it on the stove versus the microwave to preserve the texture of the pumpkin and broccoli.

Reheating

I gently reheat this curry on the stovetop over low heat, stirring occasionally and adding a touch of liquid if needed. This method helps everything warm evenly and keeps the pumpkin tender while maintaining that luscious curry sauce.

FAQs

Final Thoughts

I absolutely love how this 1-Pot Pumpkin Yellow Curry Recipe brings together warming spices, creamy coconut, and sweet pumpkin into a single, comforting meal. It’s one of those dishes that feels like a warm hug, perfect for chilly evenings but simple enough to whip up any time you want something nourishing and flavorful. I hope you give it a try and let it become a staple in your kitchen like it did in mine—it’s a recipe I’m genuinely proud to share with friends and family!

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