Description
A flavorful and wholesome 1-Pot Pumpkin Yellow Curry featuring tender pumpkin, vibrant bell peppers, and broccoli simmered in creamy coconut milk with fragrant yellow Thai curry paste. This gluten-free, plant-based dish is enhanced with fresh herbs, cashews, and a hint of sweetness, making it a comforting and nutritious one-pot meal perfect for any season.
Ingredients
Scale
Main 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
Instructions
- Prepare 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 release the flavors.
- Add Peppers and Curry Paste: Stir in the sliced red bell pepper and yellow Thai curry paste. Cook for another 2 minutes, allowing the spices to bloom and coat the vegetables.
- Incorporate Pumpkin: Add the cubed pumpkin to the pot and stir well. Cook for 2 more minutes to begin softening the pumpkin pieces.
- Add Liquids and Spices: Pour in the light coconut milk, then add maple syrup or coconut sugar, ground turmeric, sea salt, and coconut aminos. Stir everything thoroughly and bring the mixture to a gentle simmer over medium heat.
- Simmer the Curry: Reduce the heat to low or medium-low and cover the pot. Maintain a gentle simmer (avoid boiling) and cook for 10-15 minutes, stirring occasionally until the pumpkin is tender and infused with curry flavors.
- Season to Taste: Taste the curry broth and adjust seasonings as desired by adding more sweetener, salt, or curry paste for a bolder flavor. This dish should be richly flavored.
- Add Broccoli and Cashews: Stir in the chopped broccoli, lemon juice, and roasted cashews. Cover and simmer for an additional 3-4 minutes over low to medium-low heat until broccoli is tender but still vibrant.
- Optional Creamy Blend: For a creamier texture, remove half of the broth and half of the pumpkin (excluding broccoli), and blend in a blender until smooth. Return the blend to the pot and warm through for a few minutes before serving.
- Serve: Ladle the curry 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: Enjoy fresh for best flavor. Leftovers keep well refrigerated for 3-4 days or frozen for up to 1 month. Reheat gently on stovetop or microwave until hot.
Notes
- Simple and easy one-pot meal ideal for busy weeknights.
- Vegan, gluten-free, and plant-based recipe suitable for various dietary needs.
- Adjust spice level by modifying the amount or type of chili used.
- Optional blending step creates a thicker, creamier curry texture.
- Pair with your choice of grain or cauliflower rice for a balanced meal.
- Leftovers taste great and make for convenient ready-to-eat lunches or dinners.
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: approx. 15.6 g
- Trans Fat: 0 g
- Carbohydrates: 39.9 g
- Fiber: 7 g
- Protein: 9.1 g
- Cholesterol: 0 mg
