One Pot Pumpkin Curry – a simple 30 minute dinner recipe that is full of flavor! Sweet pumpkin simmers in a fragrant red curry sauce with tofu or your protein of choice.
Welcome to your new favorite weeknight meal!
This pumpkin curry is full of fresh and deep curry flavors, tender pumpkin, soft tofu, and the most luxurious coconut-y curry sauce. It is warming on the crispest Fall day, ready in 30 minutes, with one pot, and 10 ingredients.
This recipe relies on a few flavor-packed ingredients so we can add all the complexity of a good curry to our dish with under 10 ingredients!
The star of the show is the red curry powder. I always have a few jars of this in my pantry at all times. It is like a Thai restaurant bottled up their secret sauce and sent you home with it. It is packed with flavor and saves us from having to locate a dozen difficult to find Thai ingredients. That’s what I call a win!
Supporting players are shallots, ginger, and garlic. These aromatics help boost the flavor of our One Pot Pumpkin Curry even more.
If you want to get extra credit, add in a kafir lime leaf. These leaves are admittedly tricky to find, but whenever I do, I buy a bunch and toss them into my freezer. They add a fruity lime-ness to the curry that is unforgettable. If you can’t find them. Don’t sweat it. Just double up on the lime zest.
And just when we think we have this dish all figured out, pumpkin curry pulled a fast one on us! There isn’t actually any pumpkin in this recipe.
That’s for two reasons:
- Breaking down a pumpkin is nearly impossible bar a chainsaw, hammer, and chisel.
- Squash has a much better flavor and texture. It’s sweeter, denser, and the perfect pairing for spicy curry.
My two favorite squashes to use in this are kabocha or butternut. And you can usually find one of these varieties already peeled and cubed for you in the produce section of many grocery stores!Print
One Pot Pumpkin Curry – a simple 30 minute dinner recipe that is full of flavor! Sweet pumpkin simmers in a fragrant curry sauce with tofu or your protein of choice.
- 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 (I like kabocha or butternut squash best!)
- 2 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)
- Heat the avocado oil in a large Dutch oven or pot over medium high heat. Add in the shallots and cook, stirring occasionally, until they are translucent, about 5-7 minutes.
- Add in the garlic, ginger, and curry paste. Cook, stirring constantly until fragrant, about 2 minutes. Add in the coconut milk, a little at a time, until well mixed. Add in the squash, tofu, lime zest, coconut sugar, salt and lime leaf. Bring the mixture to a simmer. Cover and simmer until the squash is tender, about 10-15 minutes.
- Remove the curry from the heat and stir in the lime juice. Remove the lime leaf, if using, and serve over rice!
- Serving Size: 1/4 recipe
- Calories: 267
- Sugar: 10g
- Sodium: 1013mg
- Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
Keywords: squash, red curry, Thai, Fall, Winter, tofu, healthy, gluten free, grain free, vegan, vegetarian, coconut,