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1-Pot Pumpkin Yellow Curry

This simple curry requires just 1 pot to make! It all starts with a gorgeous pumpkin, which is peeled, seeded, and cubed into bite-size chunks. Do not be intimidated.

PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes


If you love: Creamy, Subtly spiced, pumpkin, Vegetable-rich, Hearty, Satisfying, Comforting, and delicious— I think you’ll love this 1-pot Pumpkin Yellow Curry I found at Minimalist Baker

Origins of Yellow Curry

Yellow curry, also known as gaeng garee, is a Thai curry with Indian influence (source). It typically includes spices such as turmeric, cumin, and coriander (source).

Turmeric is what gives yellow curry its vibrant color. This magical spice has been used in India for nearly 4,000 years and has gained popularity throughout the world in part due to its vast medicinal uses (source).


How to Make Pumpkin Yellow Curry

This simple curry requires just 1 pot to make! It all starts with a gorgeous pumpkin, which is peeled, seeded, and cubed into bite-size chunks.

The flavor comes in waves thanks to ingredients like curry paste, chili peppers, ginger, garlic, and shallot – a.k.a. the curry dream team.


My Ingredients will make 6 servings:


    • 2.25 Tbsp coconut oil (or avocado or grape seed oil // sub water if avoiding oil)
    • 1.5 medium shallot (minced)
    • 3 Tbsp minced fresh ginger
    • 3 Tbsp minced garlic
    • 1.5 small red chili or serrano pepper (stem + seeds removed // thinly sliced)
    • 1.5 large red bell pepper (thinly sliced lengthwise)
    • 4.5 Tbsp yellow (or red) Thai curry paste (I prefer Thai True brand)
    • 5.25 cups peeled and cubed pumpkin or butternut squash
    • 3 14-ounce cans of light coconut milk (sub-full-fat for extra creamy texture or 1/2 of the coconut milk for vegetable broth for thinner curry)
    • 3 Tbsp maple syrup or coconut sugar (plus more to taste // or sub stevia to taste)
    • 1.5 tsp ground turmeric
    • 1.5 healthy pinch sea salt (~1/4 tsp)
    • 1.5 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free)
    • 1.5 cup chopped broccoli
    • 3 Tbsp lemon juice
    • 1 cup roasted cashews* (lightly salted or unsalted are best)

FOR SERVING optional

  • Fresh basil or cilantro
  • Lemon juice
  • Brown rice (method), Coconut Quinoa, or Cauliflower Rice ( I do NOT like the frozen brands, too watery— and simple to make)


  • Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
  • Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
  • Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos, and stir. Bring to a simmer over medium heat.
  • Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
  • Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor. At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don’t be shy with seasonings – this curry should be very flavorful.
  • Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
  • Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
  • Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.
  • Best when fresh, though leftovers will be kept in the refrigerator for up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.
  • Notes

    *For protein, if you aren’t into cashews or can’t do nuts, you could also add Quick Crispy Tofu, Red Lentils, or simply serve over quinoa.
    *Recipe inspiration from Food Network.
    *Nutrition information is a rough estimate calculated without sides/toppings, calculated with coconut oil.

    Nutrition (1 of 6 servings)

    Serving: 1 serving Calories423Carbohydrates: 39.9 protein9.1 gFat: 29.1 saturated Fat: 13.5 grams Fat: 0 Cholesterol0 mgSodium: 459 mgFiber: 7 sugar13.7 g
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