One Pot Pumpkin Curry in a bowl with lime.

One Pot Pumpkin Curry

  • Author: Laurel
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Thai


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)


  1. 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.
  2. 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.
  3. 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,