1-POT PUMPKIN YELLOW CURRY
Prep time|12 mins
Cook time|30 mins
Total time|42 mins
Author: Minimalist Baker
Serves: 4
Ingredients
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1 1/2 Tbsp (22 g) coconut oil (or avocado or grape seed oil // sub water if avoiding oil)
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1 shallot, minced (~20 g)
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2 Tbsp (12 g) minced fresh ginger
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2 Tbsp (12 g) minced garlic
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1 small red chili or serrano pepper, stem + seeds removed, thinly sliced
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1 red bell pepper (120 g), thinly sliced lengthwise
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3 Tbsp (60 g) yellow (or red) Thai curry paste (I prefer Thai True brand)
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3 1/2 cups (~400 g) peeled and cubed pumpkin or butternut squash
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2 14-ounce (414 ml) cans light coconut milk (sub full-fat for extra creamy texture or 1/2 of the coconut milk forvegetable broth for thinner curry)
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2 Tbsp (30 g) maple syrup or coconut sugar, plus more to taste (or sub stevia to taste)
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1 tsp ground turmeric
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Healthy pinch sea salt (~1/4 tsp)
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1 Tbsp (15 ml) coconut aminos (or sub tamari or soy sauce if not gluten-free)
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1 cup (91 g) chopped broccoli
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2 Tbsp (30 ml) lemon juice
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2/3 cup (80 g) roasted cashews* (lightly salted or unsalted are best)
FOR SERVING optional
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Fresh basil or cilantro
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Lemon juice
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Brown rice (method), Coconut Quinoa, or Cauliflower Rice
Instructions
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Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
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Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
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Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.
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Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
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Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.
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At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
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Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
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Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
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Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.
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Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.