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One Pot Pumpkin Curry Recipe

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4.1 from 14 reviews

A vibrant and creamy One Pot Pumpkin Curry that combines tender squash, aromatic spices, and silken tofu in a rich coconut milk base. This flavorful Thai-inspired dish is easy to prepare in just 30 minutes, making it perfect for a comforting weeknight meal. Garnished with fresh cilantro, pumpkin seeds, and chili flakes, it offers a delightful balance of sweet, savory, and tangy flavors.

Ingredients

Main Ingredients

  • 2 tablespoons avocado oil
  • 3 shallots, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons grated ginger
  • 2 tablespoons Thai red curry paste
  • 6 cups cubed squash or pumpkin (kabocha or butternut squash recommended)
  • 2 (13.5 oz) cans coconut milk
  • 1 block extra firm tofu, cut into squares
  • Zest and juice from one lime
  • 2 tablespoons coconut sugar
  • 1 teaspoon salt
  • 1 kafir lime leaf (optional)

Optional Garnishes

  • Cilantro
  • Pumpkin seeds
  • Chili flakes

Instructions

  1. Prepare aromatics: Heat the avocado oil in a large Dutch oven or pot over medium-high heat. Add the chopped shallots and cook, stirring occasionally, until they become translucent and soft, about 5 to 7 minutes, developing a fragrant base for the curry.
  2. Add spices and flavorings: Stir in the minced garlic, grated ginger, and Thai red curry paste. Cook this mixture, stirring constantly, until it becomes aromatic, around 2 minutes. Gradually pour in the coconut milk, stirring continuously to blend the curry paste evenly into the creamy liquid.
  3. Simmer the curry: Add the cubed squash, tofu squares, lime zest, coconut sugar, salt, and the optional kafir lime leaf to the pot. Bring everything to a gentle simmer, then cover and cook until the squash is fork-tender, approximately 10 to 15 minutes, allowing flavors to meld beautifully.
  4. Finish and serve: Remove the pot from heat and stir in the fresh lime juice to add a bright, tangy contrast. Discard the kafir lime leaf if used. Serve the curry hot over steamed rice, garnished with fresh cilantro, crunchy pumpkin seeds, and a sprinkle of chili flakes for extra heat if desired.

Notes

  • Use kabocha or butternut squash for the best flavor and texture in the curry.
  • Extra-firm tofu holds its shape well and absorbs the curry flavors nicely.
  • Adjust the amount of Thai red curry paste depending on your preferred spice level.
  • If you don’t have a Dutch oven, any large heavy-bottomed pot will work.
  • For a nuttier taste, toast pumpkin seeds lightly before garnishing.
  • This curry pairs well with jasmine or basmati rice.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.

Find it online: https://yumntasty.com/one-pot-pumpkin-curry-recipe/