Name: 1-Pot Pumpkin Yellow Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
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; 1 large red bell pepper, thinly sliced lengthwise; 3 Tbsp yellow (or red) Thai curry paste; 3 ½ cups peeled and cubed pumpkin or butternut squash; 2 (14-ounce) cans light coconut milk; 2 Tbsp maple syrup or coconut sugar (plus more to taste; or substitute stevia to taste); 1 tsp ground turmeric; 1 healthy pinch sea salt (~1/4 tsp); 1 Tbsp coconut aminos (or substitute tamari or soy sauce if not gluten-free); 1 cup chopped broccoli; 2 Tbsp lemon juice; 2/3 cup roasted cashews (lightly salted or unsalted preferred); Fresh basil or cilantro for garnish; Brown rice, coconut quinoa, or cauliflower rice for serving

If you’re craving something cozy, comforting, and bursting with warm flavors, you’re going to love this 1-Pot Pumpkin Yellow Curry Recipe. It’s one of those dishes that practically cooks itself but tastes like you spent hours in the kitchen. Creamy coconut milk, vibrant yellow curry paste, and tender pumpkin all come together in one pot for a meal that’s both nourishing and downright delicious. Trust me, you’ll want this in your weeknight rotation ASAP.

💚

Why You’ll Love This Recipe

Effortless One-Pot Cooking: Less cleanup means more time enjoying your meal and less time scrubbing pans.
Rich, Complex Flavors: The yellow curry paste and turmeric add layers of warmth without any fuss.
Versatile and Nourishing: Packed with veggies like pumpkin and broccoli, this dish is both hearty and healthy.
Perfect for Every Season: Use pumpkin for fall coziness or switch to butternut squash year-round.

Two white bowls on a white marbled surface contain a bright orange curry with visible pieces of broccoli, red bell peppers, chunks of yellow vegetables, and cashews on one side, with white rice on the other side of each bowl. Fresh green cilantro leaves are placed on top for garnish. One bowl sits on a textured coral-colored cloth with two metal spoons next to it. A white cup filled with cashews is nearby, and part of a large pan with the same orange curry, showing broccoli pieces, sits in the upper left corner. Small cilantro leaves are scattered around on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this 1-Pot Pumpkin Yellow Curry Recipe blend beautifully to create a rich and creamy curry that tastes far more complicated than it is. I always opt for fresh ginger and garlic because they really brighten the dish, and using light coconut milk keeps it creamy without feeling heavy.

Coconut oil: Adds subtle tropical aroma and helps bring out flavors, but you can substitute avocado or grape seed oil for a neutral taste.
Shallot: I love the mild sweetness it adds compared to regular onions.
Fresh ginger: Essential for that zesty warmth and freshness.
Garlic: Boosts savory depth — don’t skip it!
Red chili or serrano pepper: Adds a gentle kick; remove seeds to keep it mild or leave them for extra heat.
Red bell pepper: Sweetness and crunch add great texture contrast.
Yellow (or red) Thai curry paste: The flavor powerhouse; make sure your paste is fresh for the best results.
Peeled and cubed pumpkin or butternut squash: Tender and naturally sweet, these soak up all the curry goodness.
Light coconut milk: Keeps the curry creamy but less heavy than full-fat.
Maple syrup or coconut sugar: Balances the savory spices with a touch of sweetness; adjust to preference.
Ground turmeric: Adds earthiness and that beautiful golden color.
Sea salt: Helps bring out all the flavors—don’t underestimate this.
Coconut aminos: A savory, slightly sweet soy sauce alternative; sub tamari or soy sauce if you’re not gluten-free.
Broccoli: Adds a bright green crunch and nutritional boost.
Lemon juice: Freshens and elevates the dish at the end.
Roasted cashews: For texture and a little buttery richness.
Fresh basil or cilantro: The perfect fresh herbal finish.
Brown rice, coconut quinoa, or cauliflower rice: To serve and soak up all that amazing sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this 1-Pot Pumpkin Yellow Curry Recipe, and you should feel free to customize it too! Whether it’s swapping veggies or adjusting spice levels, making it your own is half the fun.

Add protein: I often toss in chickpeas or cubed tofu for extra substance, which makes it a complete meal.
Make it vegan or paleo: This recipe is naturally plant-based, but you can swap coconut aminos for soy sauce if you want a punchier flavor.
Seasonal swaps: If pumpkin isn’t in season, butternut squash or sweet potato work beautifully.
Adjusting heat: I sometimes add extra chili or a splash of sriracha if I want more spice, but start mild—you can always add more!

How to Make 1-Pot Pumpkin Yellow Curry Recipe

Step 1: Sauté your aromatics

Heat your large pot over medium heat and add the coconut oil. When it’s hot, toss in the minced shallot, ginger, garlic, and sliced chili. Stir frequently and let these fragrant aromatics soften for about 2-3 minutes. This base sets the tone for the entire curry, so don’t rush it—watch for the shallot to turn translucent and smell those gorgeous spices coming alive!

Step 2: Build layers with peppers and pumpkin

Next, add the thinly sliced red bell pepper and your Thai curry paste. Stir everything together and cook for another 2 minutes to toast the curry paste just slightly—that really deepens the flavor. Then add the peeled and cubed pumpkin, stirring well to coat it with those spices. Let it cook for around 2 minutes so the pumpkin starts soaking up the flavors.

Step 3: Add coconut milk and seasonings, then simmer

Pour in the light coconut milk, maple syrup (or coconut sugar), turmeric, sea salt, and coconut aminos. Give everything a good stir, bring it all up to a gentle simmer over medium heat, then reduce the heat to low or medium-low and cover the pot. You want a steady simmer, not a boil. Cook for 10-15 minutes, stirring occasionally to prevent sticking, until the pumpkin is tender and the curry broth is fragrant and well-flavored.

Step 4: Adjust seasoning and add finishing touches

This is where the magic happens—you’ll want to taste and tweak. I usually add a bit more maple syrup for sweetness, a pinch more salt, and sometimes a touch more curry paste if it needs to pack more punch. Once you’re happy, add the chopped broccoli, lemon juice, and roasted cashews. Cover again and simmer for 3-4 more minutes until the broccoli is just tender but still lively.

Optional Step: Make it creamy and smooth

If you like your curry extra velvety, scoop out half of the broth and half of the pumpkin (try to leave out the broccoli), and blend it until smooth in a blender. Return this creamy mixture to the pot and warm it through for a richer texture that’s absolutely dreamy.

Step 5: Serve and enjoy!

Scoop your fragrant curry into bowls over your favorite rice, quinoa, or cauliflower rice. Don’t forget the fresh basil or cilantro and an extra squeeze of lemon juice to brighten things up—these small touches turn a good curry into a great one!

👨‍🍳

Pro Tips for Making 1-Pot Pumpkin Yellow Curry Recipe

Use fresh curry paste: Store-bought curry pastes vary, so fresh or high-quality paste makes a big flavor difference.
Don’t rush the simmer: Slow cooking lets flavors meld beautifully—patience here pays off with incredible taste.
Season boldly: I’ve learned that curry loves bold seasoning—taste frequently and adjust sugar, salt, and paste as you go.
Add broccoli last: Adding broccoli too soon makes it mushy—reserve it for the last few minutes to keep a nice bite.

How to Serve 1-Pot Pumpkin Yellow Curry Recipe

Two white bowls are filled with a colorful curry dish placed on a white marbled surface with a soft pink cloth underneath. Each bowl shows two main layers: a bright orange curry with chunks of orange vegetables, red bell peppers, and whole cashews on one side, and a fluffy, white grain or rice on the other. Green coriander leaves are sprinkled on top of the curry, adding a fresh touch. Silver spoons rest inside the bowls. A pot filled with the same orange curry is seen in the background, along with a small white bowl containing whole cashews. The scene is bright and warm, with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this curry with fresh Thai basil or cilantro—it adds such a lovely aromatic lift. A generous squeeze of lemon juice right before serving helps balance that creamy richness with a bright zing. Sometimes I sprinkle on some chopped roasted cashews for crunch as well.

Side Dishes

Brown rice is my go-to for soaking up all the currying goodness, but coconut quinoa adds a subtle, nutty flavor that’s fantastic too. For low-carb days, cauliflower rice works like a charm and keeps things light without sacrificing volume.

Creative Ways to Present

For special occasions, I like to serve this curry in individual coconut bowls with a sprinkle of toasted sesame seeds and a drizzle of coconut cream on top. It feels like a little tropical celebration—plus, the presentation gets all the compliments!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find the flavors deepen overnight. It keeps beautifully for 3 to 4 days, which is perfect for easy lunches or quick dinners later on.

Freezing

This curry freezes well too—just portion it out in freezer-safe containers and it’ll last up to a month. When you’re ready, thaw overnight in the fridge before reheating for best texture.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of water or coconut milk during reheating can help loosen the sauce if it’s thickened up too much.

FAQs

Can I make this 1-Pot Pumpkin Yellow Curry Recipe vegan?

Absolutely! This recipe is naturally vegan as it uses coconut milk and plant-based ingredients. Just be sure to use coconut aminos or soy sauce instead of fish sauce (which isn’t included here) if you adjust the recipe.
What can I substitute for pumpkin if it’s not in season?

Butternut squash is a perfect swap and behaves almost the same when cooked. Sweet potatoes or even carrots can work as tasty alternatives too, though they may add different sweetness levels.
Is yellow curry paste spicy?

Yellow curry paste tends to be milder and less spicy compared to red or green curry pastes, making it a great choice if you prefer a gentler heat. Of course, you can customize spice levels by adjusting the amount or adding fresh chilies.
Can I prepare this curry in advance?

You can prep many elements in advance, like chopping veggies or making the curry paste from scratch, but I find cooking it fresh yields the best flavor and texture. Leftovers store really well for next-day meals!

Final Thoughts

I absolutely love how this 1-Pot Pumpkin Yellow Curry Recipe brings warmth and comfort with each spoonful. When I first made it, I remember being surprised how easy it was to pull off such a rich and layered curry without the mess. It’s one of those dishes my whole family goes crazy for—whether for a weeknight dinner or a cozy weekend meal. Give it a try and let me know how it becomes your new favorite too!