![['A close-up of a bowl filled with orange pumpkin curry, garnished with cilantro and sliced chili.', 'A side view of a steaming pot of pumpkin curry, showcasing its rich texture and vibrant color.', 'A detailed view of creamy pumpkin curry, highlighting chunks of pumpkin and fresh herbs on top.', 'A mouthwatering display of one-pot pumpkin curry with coconut milk, served in a rustic bowl.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/one-pot-pumpkin-curry_1_U1.webp)
One-Pot Pumpkin Curry with Coconut Milk
A warm and flavorful vegan-friendly curry that combines pumpkin and coconut milk in a single pot for easy preparation and rich taste.
Ingredients
Oil
- 1 tablespoon coconut oil (or vegetable oil)
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
Spices
- 2 tablespoons curry powder or curry paste (red or yellow)
Main Ingredient
- 3 cups fresh pumpkin, peeled and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth (or chicken broth)
Seasonings
- to taste Salt and pepper
- 1 tablespoon lime juice
Garnish
- optional Fresh cilantro and sliced chili
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion, garlic, and ginger; cook for 2–3 minutes until fragrant.
- Stir in curry powder or paste; cook for 30 seconds.
- Add pumpkin and stir to coat in spices.
- Pour in coconut milk and broth; simmer for 15–20 minutes until pumpkin is tender.
- Stir in lime juice, season, garnish with cilantro and chili, then serve hot.
Notes
Use canned pumpkin for convenience or fresh pumpkin for a richer flavor.