Description
This One Pot Pumpkin Yellow Curry is a vibrant and comforting dish featuring tender pumpkin simmered in a fragrant coconut milk-based sauce infused with ginger, garlic, turmeric, and Thai curry paste. Enhanced with fresh vegetables like red bell pepper and broccoli, and finished with a touch of sweetness from maple syrup and a nutty crunch from roasted cashews, this wholesome curry is easy to prepare, nourishing, and perfect for a cozy weeknight dinner.
Ingredients
Scale
Base Ingredients
- 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)
Vegetables
- 1 large red bell pepper, chopped
- 3 ½ cups (about 500 g) peeled and cubed pumpkin or butternut squash
- 1 cup (90 g) chopped broccoli
Liquids and Flavorings
- 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)
- 3 Tbsp Thai curry paste
- 2 Tbsp (30 ml) lemon juice
Garnishes
- 2/3 cup (90 g) roasted cashews
Instructions
- Prepare the flavor base: 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.
- Add vegetables and curry paste: Add the chopped red bell pepper and 3 Tbsp Thai curry paste, stirring for 2 minutes to meld flavors. Then add 3 ½ cups peeled and cubed pumpkin or butternut squash. Stir and cook for an additional 2 minutes until the vegetables begin to soften slightly.
- Add liquids and seasonings: Pour in 2 cans (14-ounce each) 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.
- Simmer the curry: 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 to allow the pumpkin to soften and absorb the flavorful curry broth.
- Check and adjust: Stir occasionally while simmering. After 10 to 15 minutes, check the tenderness of the pumpkin with a fork. If pumpkin is still not tender, continue cooking up to an additional 5 minutes. Adjust seasoning by adding more curry paste or sweetener to taste if desired.
- Add broccoli and lemon juice: 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 it is not bright green after 3 minutes, continue cooking for another minute.
- Optional blending for creaminess: For a creamier texture, carefully scoop out half of the curry broth and half of the pumpkin. Blend these portions until smooth, then return the blended mixture to the pot and stir well to combine.
- Serve: Serve the curry as is or over cooked jasmine rice, quinoa, or cauliflower rice. Garnish with fresh herbs or extra roasted cashews as desired for added texture and flavor.
Notes
- You can substitute pumpkin with butternut squash if preferred.
- Adjust the amount of chili pepper according to your heat tolerance.
- Use coconut aminos or tamari to keep the dish gluten-free.
- For a thicker curry, blend a portion of the curry before serving as described.
- Serve with your choice of rice, quinoa, or cauliflower rice to keep it low carb or gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
