1-Pot Pumpkin Yellow Curry: A Fragrant Thai-Inspired Plant-Based Delight
A warming blend of Thai spices and creamy coconut delivers comfort with minimal cleanup.
1-Pot Pumpkin Yellow Curry
If you crave comforting, fragrant Thai flavors with a hearty autumn twist, this 1-Pot Pumpkin Yellow Curry delivers a nourishing meal crafted with just one pot and wholesome plant-based ingredients. With vibrant pumpkin, creamy coconut milk, aromatic spices, and a rainbow of vegetables, it’s an accessible dinner that’s gluten-free, customizable, and perfect for weeknight cooking.
Why You’ll Love This Curry
- Easy, single-pot preparation for minimal cleanup and maximum flavor.
- Thai-inspired flavors that balance sweet, spicy, and savory elements.
- Plant-based and gluten-free, ideal for a wide range of diets.
- Customizable using your favorite veggies or available ingredients.
- Comforting and nourishing—perfect for cozy nights or meal prep.
Ingredients
The heart of this recipe is a blend of vegetables, pumpkin, and yellow curry paste simmered in coconut milk. Here’s what you’ll need:
Curry Ingredients
- 1 ½ Tbsp coconut oil (substitute with avocado, grape seed oil, or water)
- 1 medium shallot (minced)
- 2 Tbsp fresh ginger (minced)
- 2 Tbsp garlic (minced)
- 1 small red chili or serrano pepper (de-seeded, 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 (or substitute with full-fat for extra creaminess; replace half with vegetable broth for a lighter curry)
- 2 Tbsp maple syrup or coconut sugar (or stevia, to taste)
- 1 tsp ground turmeric
- Healthy pinch sea salt (~1/4 tsp)
- 1 Tbsp coconut aminos (or tamari/soy sauce for non gluten-free)
- 1 cup chopped broccoli
- 2 Tbsp lemon juice
- 2/3 cup roasted cashews (lightly salted or unsalted)
For Serving (Optional)
- Fresh basil or cilantro
- Extra lemon juice
- Brown rice, coconut quinoa, or cauliflower rice
Step-by-Step Instructions
This curry comes together quickly and all in one pot, ideal for easy preparation and rich, layered flavors.
- Sauté Aromatics: Start by heating coconut oil in a large pot or Dutch oven. Add minced shallot, ginger, and garlic and sauté until fragrant, about 2–3 minutes. Stir in red chili or serrano pepper if you prefer a spicy kick.
- Add Vegetables & Curry Paste: Toss in the sliced red bell pepper and sauté for 2–3 minutes. Stir in the yellow curry paste, mixing well until the vegetables are coated and aromas are released.
- Add Pumpkin & Liquids: Add cubed pumpkin (or butternut squash) and pour in the coconut milk (full-fat or light, depending on your preference). If you want a lighter broth, substitute half the coconut milk with vegetable broth. Season with turmeric, sea salt, maple syrup or coconut sugar for sweetness, and coconut aminos for depth.
- Simmer: Bring the pot to a gentle simmer, cover, and cook for about 15–20 minutes until the pumpkin is fork-tender.
- Add Broccoli & Lemon: Stir in chopped broccoli and lemon juice, and simmer uncovered for an additional 5–7 minutes until broccoli is vibrant and tender-crisp.
- Finish & Serve: Remove from heat and fold in roasted cashews for a crunchy texture. Taste and adjust seasoning as needed—add more sweetness, salt, or lemon juice to balance flavors.
- Optional Garnishes: Scoop into bowls and garnish with fresh basil or cilantro and extra lemon juice. Serve alongside warm brown rice, coconut quinoa, or cauliflower rice.
Customization and Variations
The beauty of this curry lies in its adaptability:
- Vegetable swaps: Try zucchini, cauliflower, spinach, snap peas, or carrots.
- Protein additions: For extra plant protein, add cooked chickpeas or tofu in the last 10 minutes of simmering.
- Spice level: Vary the amount and type of chili or curry paste for your preferred heat.
- Cooking method: Use a pressure cooker or Instant Pot for speed—reduce the simmer time by half.
Origins of Yellow Curry
Yellow curry, or gaeng garee, is a classic Thai dish with Indian roots, recognized for its golden hue from turmeric. Essential spices include turmeric, cumin, coriander, and sometimes fenugreek, each contributing earthy undertones and warmth. Its comforting aroma and mild heat make it a staple of Thai cuisine, and its adaptability to plant-based ingredients is celebrated in modern variations.
Nutritional Highlights
| Nutrient | Benefits |
|---|---|
| Pumpkin | Rich in vitamin A, fiber, potassium, and antioxidants for immune support. |
| Coconut Milk | Provides healthy fats for satiety and creaminess; source of manganese and iron. |
| Ginger & Garlic | Anti-inflammatory and digestive support. |
| Turmeric | Anti-inflammatory properties; gives vibrant color. |
| Cashews | Healthy fats and plant-based protein; adds crunch and creaminess. |
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Serving Suggestions
This curry pairs deliciously with a variety of sides or toppings. Consider the following:
- Classic brown rice for a wholesome base.
- Coconut quinoa to enhance tropical flavor.
- Cauliflower rice for a grain-free, lower-carb option.
- Serve alongside fresh greens or steamed vegetables for added nutrition.
Storing & Meal Prep Tips
- Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Curry freezes well—portion into containers and thaw overnight before reheating.
- Prep ahead: Chop veggies and measure spices ahead, so dinner comes together quickly.
Frequently Asked Questions (FAQs)
Q: Can I make this curry oil-free?
A: Yes, simply sauté the aromatics with water or vegetable broth instead of coconut oil.
Q: How spicy is this curry?
A: Spice level varies with the type and amount of curry paste and chili used. Thai yellow curry paste is typically milder than red or green. Adjust to taste by adding more or less chili.
Q: What can I use instead of pumpkin?
A: Butternut squash is a great substitute, offering a similar texture and sweetness. Sweet potatoes also work well, though they bring slightly more starch.
Q: Is this recipe suitable for meal prep?
A: Absolutely! The curry holds well and flavors deepen after a day in the fridge. Store in airtight containers and portion with your preferred grain for easy lunches.
Q: How do I make the curry creamier?
A: Use full-fat coconut milk, blend a portion of the cooked pumpkin for added thickness, or stir in a spoonful of nut butter like cashew or almond right before serving.
Q: Is it gluten-free?
A: Yes, when made with coconut aminos or tamari instead of soy sauce, all ingredients are naturally gluten-free.
Troubleshooting & Tips
- If the curry tastes too sweet, add more lemon juice or tamari for balance.
- If too thick, thin with vegetable broth or water.
- Not creamy enough? Use full-fat coconut milk or blend a portion of the curry before serving.
- Want extra spice? Add sliced fresh chili, chili flakes, or a pinch of cayenne.
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Conclusion: Cozy Comfort in a Bowl
This curry brings together classic Thai yellow curry flavors with autumnal pumpkin, making it flexible for weeknight dinners or festive gatherings. Enjoy the harmony of ginger, coconut milk, chili, and pumpkin as you savor this nourishing, vibrant meal—all crafted in just one pot.
Tag us on social media with your curry creations, and let us know your favorite customizations!
References
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