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One Pot Pumpkin Curry

One Pot Pumpkin Curry: A Cozy Vegan Meal in 30 Minutes

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Enjoy a comforting One Pot Pumpkin Curry that combines sweet pumpkin and bold red curry flavors, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Avocado Oil Substitute with coconut oil or olive oil if desired.
  • 1 cup Shallots Can replace with yellow onion.
  • 3 cloves Garlic Freshly minced preferred.
  • 1 tablespoon Ginger Grated fresh ginger preferred.
For the Curry
  • 3 tablespoons Thai Red Curry Paste Adjust based on spice tolerance.
  • 6 cups Cubed Squash/Pumpkin Butternut or kabocha squash are great substitutes.
  • 2 cans Coconut Milk Opt for full-fat for richness.
For Protein
  • 1 block Extra Firm Tofu Can switch to chickpeas or tempeh.
For Flavor
  • 1 Lime Zest and Juice Don't skip for enhanced flavor.
  • 2 tablespoons Coconut Sugar Can substitute with maple syrup or brown sugar.
  • 1 teaspoon Salt Adjust based on dietary preferences.
  • 1 Kafir Lime Leaf Optional, for added aroma.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of avocado oil in a large Dutch oven over medium-high heat. Add 1 cup of chopped shallots and sauté for about 3 minutes until translucent.
  2. Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Sauté for an additional 2 minutes, then add 3 tablespoons of Thai red curry paste and cook until fragrant.
  3. Pour in 2 cans of coconut milk while stirring until fully integrated.
  4. Fold in 6 cups of cubed pumpkin, 1 block of cubed extra-firm tofu, grated zest of 1 lime, 2 tablespoons of coconut sugar, and 1 teaspoon of salt.
  5. Reduce heat to medium-low and let the curry simmer for 15-20 minutes, stirring occasionally, until pumpkin is fork-tender.
  6. Remove from heat and stir in the juice of 1 lime. Discard kaffir lime leaf if used.
  7. Serve the curry over jasmine rice or quinoa, garnished with fresh cilantro or pumpkin seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 3000IUVitamin C: 30mgCalcium: 120mgIron: 3mg

Notes

Fresh ingredients significantly improve flavor. Adjust spices to personal preference and store leftovers for up to 3 days.

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