One-pot Pumpkin Yellow Curry

(Source: Minimalist Baker)

This hearty, comforting curry recipe makes for a satisfying plant-based, gluten-free fall dinner.

Prep time: 15 minutes

Cooking time: 30 minutes

Servings: 4

Ingredients

  • 1½ Tbsp coconut oil (or avocado or grape seed 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

  • 3½ cups peeled and cubed pumpkin (or butternut squash)

  • 2 (14-ounce) cans light coconut milk (substitute 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 (about 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 or chickpea (lightly salted or unsalted are best)

Directions

  1. Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.

  2. Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.

  3. Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.

  4. 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.

  5. Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

Nutritional Facts (1 of 4 servings)

Calories: 423; Carbohydrates: 39.9 g; Protein: 9.1 g; Fat: 29.1 g; Saturated Fat: 13.5 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 459 mg; Fiber: 7 g; Sugar: 13.7 g

Disclaimer: As a Nutritional Therapist, I am trained to evaluate your nutritional needs and make suggestions of dietary changes and nutritional supplements. A Nutritional Therapist is not trained to provide medical diagnoses, and no comment or suggestion should be construed as being a medical diagnosis. Therefore, the information provided by me or on my website is not intended to be a substitute for professional medical advice, diagnosis, or treatment. There are no guarantees or promises regarding the results you will achieve by participating in my programs or services. By participating, you assume all risks and liabilities, so please consult your doctor prior to engaging in my services or my programs.