1-Pot Pumpkin Curry | Minimalist Baker Recipes:
Ingredients
CURRY
- 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 + seeds removed // thinly sliced)
- 1 large red bell pepper (thinly sliced lengthwise)
- 3 Tbsp yellow (or red) Thai curry paste (I prefer Thai True brand)
- 3 ½ cups peeled and cubed pumpkin or butternut squash
- 2 14-ounce cans light coconut milk (sub full-fat for extra creamy texture or ½ of the coconut milk for vegetable broth for thinner curry)
- 2 Tbsp maple syrup or coconut sugar (plus more to taste // or sub stevia to taste)
- 1 tsp ground turmeric
- 1 healthy pinch sea salt (~¼ tsp)
- 1 Tbsp coconut aminos (or sub 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 are best)
FOR SERVING optional
- Fresh basil or cilantro
- Lemon juice
- Brown rice (method), Coconut Quinoa, or Cauliflower Rice
Instructions
- 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 keep in the refrigerator 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.
