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One Pot Pumpkin Curry

One Pot Pumpkin Curry is a creamy Thai-inspired coconut curry.Tender pumpkin and tofu simmer with ginger, red curry paste, and coconut milk.Fresh lime adds a bright finish to this easy one-pot dinner.

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Prep Time 15 minutes
Course Main Course
Cuisine Thai-Inspired

Ingredients
  

  • 2 tablespoons avocado oil
  • 3 shallots chopped
  • 3 cloves garlic minced
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons halal-friendly Thai red curry paste
  • 6 cups cubed pumpkin or squash preferably kabocha or butternut squash
  • 2 13.5-ounce cans coconut milk
  • 1 block extra-firm tofu cut into cubes
  • Zest of 1 lime
  • Juice of 1 lime
  • 2 tablespoons coconut sugar
  • 1 teaspoon salt
  • 1 makrut lime leaf optional
  • Fresh cilantro optional
  • Pumpkin seeds optional
  • Chili flakes optional

Instructions
 

  • Sauté the shallots. Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped shallots and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
  • Add the aromatics. Stir in the minced garlic, grated ginger, and Thai red curry paste. Cook for about 2 minutes, stirring frequently, until everything smells fragrant.
  • Add the coconut milk. Gradually pour in the coconut milk while stirring so the curry paste blends smoothly into the sauce.
  • Add pumpkin and tofu. Stir in the cubed pumpkin, tofu, lime zest, coconut sugar, salt, and makrut lime leaf if using.
  • Simmer. Bring the One Pot Pumpkin Curry to a gentle simmer. Cover and cook for 10–15 minutes, or until the pumpkin is fork-tender. Stir occasionally and avoid overcooking so the pumpkin retains some texture.
  • Finish with lime. Remove the pot from the heat. Discard the lime leaf and stir in the fresh lime juice. Taste and adjust the salt, lime juice, or curry paste as desired.
  • Serve. Spoon into bowls or serve over warm jasmine or basmati rice. Garnish with cilantro, pumpkin seeds, and chili flakes if desired.

Notes

Kabocha, butternut squash, or culinary pumpkin can be used for this easy pumpkin curry recipe. Cooking time may vary slightly depending on the variety and size of the cubes.
If you prefer a vegetable-packed curry, try adding baby spinach, red bell pepper, broccoli, or green beans. Add quick-cooking vegetables toward the end so they retain their color and texture.
For extra protein, you can pan-sear the tofu before adding it to the curry. This gives the cubes firmer, lightly golden edges.