1-Pot Pumpkin Yellow Curry

This was so good! I used buttercup squash and chopping that was the thing that took the longest to do. Highly recommend blending 1/2 the curry as recommended for a thicker sauce. Yum!

I have been making various versions of 1-pot curry for years. NZ winter supplies a surplus of pumpkin/squash, so I went looking for an actual recipe for pumpkin curry. I doubled the recipe – used crown pumpkin, two blocks of firm tofu, didn’t have a chili, and forgot to add the lemon and cashews. The result was delicious and significantly more tasty than my non-recipe versions. I will be making this all winter! Thank you for sharing!

This was really good, I made a few poverty substitutions such as only having about 1/3 the coconut milk (with water added) and no cashews and I didn’t feel like I was missing out on anything.

This recipe is a hit every time I make it. I usually skip the chili and sweetener, and it’s delicious! I only make this every once in awhile because I hate chopping butternut squash, but it’s always worth it when I do make it. I wonder if it would work with sweet potatoes instead of squash? Then I could make it more often :D

Great recipe! I wanted to use up leftover pumpkin and butternut squash I had, which this worked well for. I did, however, end up using extremely spicy curry paste which was a bit too much for my family. That was certainly a user error though, so no points off for this recipe. I would make this again with a different curry paste.

Wow what an amazing recipe. I was too lazy to deal with cutting pumpkin so I subbed Japanese purple sweet potatoes and regular Japanese sweet potatoes. I wanted yellow curry paste but did not have so used red-will make my own curry paste next time. But so so so delish.

I just made this last weekend, and oh, my goodness – absolutely DELICIOUS! I baked a whole pumpkin to use in this and that was a bit labour intensive, but worth it. My veggies were a pepper and I think zucchini. (My husband and I are back on Fast Metabolism Diet and this makes an excellent Phase 3 lunch!) Thank you so much for creating these splendid recipes! :)

Amazing truly a October favorite

New tradition

I’ve made this more times than I can count, but never seem to have all the ingredients at once (very typical here), so tonight I used kabocha squash (the best for this recipe IMO), snow peas, water chestnuts, red bell and kale…delicious!

I made this as written but added tofu as suggested. I needed to up the spices but that’s okay, I usually do. This was very tasty and with some minor changes I am keeping this recipe.

This recipe is terrific, quick to make and perfectly balanced, so yummy!

I was skeptical about pumpkin and curry BUT this was delicious!! Perfectly balanced.

Made this again. This time I followed the recipe, as I was feeling lazy. Equally delicious.

This recipe is fantastic! Highly recommend! We added tofu and fish sauce but kept everything else the same. I have made it numerous times and will continue to do so.

Love your recipes! This was yummy. I made the coconut quinoa (with light coconut milk) which turned out so much fluffier then my usual way of cooking quinoa. It did badly need salt though. I used pink Himalayan salt in a grinder, which is my go to salt. I used delicata squash, but roasted it in the oven first (1 inch slices on a baking sheet with vegan butter, salt, pepper at 425 degrees). Made half the recipe (enough for 2 meals for me), but mistakenly used the full 3 tbs of curry paste (Mekhala yellow). That was ok though; it was nice and flavorful. Out of bell pepper and broccoli so left them out. But added some cauliflower with the coconut milk; also a can of chickpeas. Used half a jalapeño, as I thought the Serrano would be too hot for me. I used full fat coconut milk. Used Bragg’s aminos in place of coconut aminos. It came out so good. The roasted delicata squash lent a sweetness to the sauce. Filling and delicious.

Omg, it is delish! I’m new to cooking and made this with butternut squash. I used 1 can full fat coconut milk and 1 can pumpkin (instead of the second can.)

A bit more than the called for cup of broccoli!

During the simmer phase I added 1 can of rinsed garbanzo beans. Omg, it is heavenly! Thank you so much!!!

Great recipe. Love curry, but never made it before. Still came out great, and easy to make. This was done on the spur of the moment, so some substitutions. Added half cup red lentils, with the butternut squash. Thank you for well thought out and clear recipe.

Delicious. Made this yesterday. Used Thai green curry as it was the one I had and used kale instead of broccoli. Absolutely delicious.
Thank you for the recipe.

This was very close to the curries I’ve had in restaurants! I loved it. A few subs based on what I had at home, including sweet potatoes for squash. My recommendation is to taste as you add the aminos, lemon juice, etc, to get it where you want it. I actually liked it better before the aminos (I used soy sauce and only half) and lemon juice.

The recipe was SUPER SPICY – almost inedible!! I had to add another can of coconut milk and more maple syrup to tone it down. I think next time I will omit the serrano pepper. Once I toned it down it was delicious which is why I gave 4 stars

So delicious! It took me a bit longer to make due to peeling the pumpkin and adding some extra ingredients, but it was worth every minute. I added a tbsp of fish sauce and miso paste- wowie zowie! Will add more pumpkin next time!

Just delicious. Full of flavour and so easy to make. Another winner from you!

I made this exactly as the recipe stated (minus the serrano pepper), and it tasted bitter. Not sure why! Maybe it was the pumpkin I used?

Absolutely delicious! Our new favourite curry. 😍