Description
A vibrant and creamy one-pot pumpkin yellow curry that combines the natural sweetness of pumpkin with fragrant spices, Thai curry paste, and light coconut milk. This easy-to-make vegan curry is enriched with fresh ginger, garlic, and a touch of heat from chili, simmered to tender perfection, and finished with bright broccoli and roasted cashews for added texture and flavor.
Ingredients
Scale
Base Ingredients
- 1 ½ Tbsp (22 ml) coconut oil (or avocado or grape seed oil)
- 1 medium shallot, peeled and chopped
- 2 Tbsp (30 ml) minced fresh ginger
- 2 Tbsp (30 ml) minced garlic
- 1 red chili or serrano pepper, minced (adjust to taste)
Vegetables and Curry
- 1 large red bell pepper, chopped
- 3 ½ cups (about 500 g) peeled and cubed pumpkin or butternut squash
- 2 (14-ounce) cans (796 ml total) light coconut milk
- 1 cup (90 g) chopped broccoli
Seasoning and Flavorings
- 3 Tbsp Thai curry paste
- 2 Tbsp (30 ml) maple syrup or coconut sugar
- 1 tsp (5 ml) ground turmeric
- 1 pinch (~1/4 tsp) sea salt
- 1 Tbsp (15 ml) coconut aminos (or tamari or soy sauce for gluten-free options)
- 2 Tbsp (30 ml) lemon juice
Garnish
- 2/3 cup (90 g) roasted cashews
Instructions
- Prepare the Flavor Base: Heat a large pot over medium heat. Add 1 ½ Tbsp coconut oil once hot. Toss in the chopped shallot, minced ginger, minced garlic, and minced red chili or serrano pepper. Stir frequently for 2 to 3 minutes until fragrant and the shallot becomes slightly translucent, creating a fragrant flavor base.
- Add Vegetables and Curry Paste: Stir in the chopped red bell pepper and 3 Tbsp Thai curry paste. Cook for 2 minutes to allow the curry paste to release its aromas. Add the peeled and cubed pumpkin or butternut squash. Stir and cook for an additional 2 minutes until vegetables begin to soften.
- Combine Coconut Milk and Seasonings: Pour in the 2 cans of light coconut milk. Add 2 Tbsp maple syrup or coconut sugar, 1 tsp ground turmeric, 1 pinch sea salt, and 1 Tbsp coconut aminos. Stir thoroughly until well combined and the sauce turns smooth and uniform in texture.
- Simmer the Curry: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low and cover the pot. Maintain a gentle simmer for 10 to 15 minutes to allow the pumpkin to soften and flavors to meld together. Avoid boiling to preserve the texture.
- Check Tenderness and Adjust Flavor: Stir occasionally during simmering. After 10 to 15 minutes, test the pumpkin’s tenderness with a fork. If not yet tender, cook up to 5 more minutes. Taste and adjust flavor by adding more curry paste or sweetener if desired.
- Add Broccoli and Lemon Juice: Stir in the chopped broccoli and 2 Tbsp lemon juice. Cover the pot again and simmer on low heat for 3 to 4 minutes until the broccoli becomes bright green and tender. If needed, cook an additional minute for desired tenderness.
- Optional Blending for Creaminess: For a creamier curry texture, carefully scoop out half of the curry liquid and half of the pumpkin cubes. Blend until smooth, then return the blended mixture to the pot and stir to combine thoroughly.
- Serve and Garnish: Serve the curry hot as is or over cooked jasmine rice, quinoa, or cauliflower rice. Garnish with fresh herbs and a sprinkle of roasted cashews for added crunch and flavor enhancement.
Notes
- Adjust the chili quantity to control the heat level of the curry.
- Use light coconut milk for a lighter curry; full-fat coconut milk can be used for richer flavor but will increase calories.
- To make the curry gluten-free, use tamari or coconut aminos instead of soy sauce.
- For added protein, you can stir in cooked chickpeas or tofu along with the pumpkin.
- Leftovers keep well in the refrigerator for 3 to 4 days and can be reheated gently on the stove or in the microwave.
- Freezing is possible but may slightly alter the texture; blend again after thawing for smoother consistency.
