One Pot Thai Pumpkin Curry (vegan, gluten-free)
Curries are probably one of my favorite easy meals to make because it can be made in one pot and very customizable. I usually just throw in whatever veggies I have in my fridge that I need to use up. This one pot Thai pumpkin curry is so creamy, flavorful, and filling.
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Ingredients
- 2 tsp coconut oil (or olive/avocado will work too)
- 1/2 large yellow onion, diced
- 1 inch knob of ginger, minced/grated
- 3 cloves garlic, minced/grated
- 1/4 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1.5-3 tbsp Thai yellow curry paste (depends on brand and spiciness)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup green beans, chopped to bite sized pieces
- 1 zucchini, diced
- 1 block extra firm tofu, drained and pressed for 20 minutes, and cubed
- 1 can full-fat coconut milk
- 1 cup pumpkin puree
- 1 tbsp soy sauce
- 2 tbsp coconut sugar (or brown sugar)
- 1.5-2 tbsp lemon juice
Instructions
- Heat coconut oil in a pot over medium high heat. Add the diced onions and saute until starting to brown, about 3ish minutes. Add the ginger and garlic and saute/cook for 30 seconds. Add the cinnamon, turmeric, yellow curry paste, salt, and pepper. Stir and cook for 30 seconds. Then add the green beans, zucchini, and tofu. Stir and cook for 1-2 minutes.
- Add the coconut milk and pumpkin puree. Stir until well combined and bring to a boil. Then lower the heat to medium low and simmer for 8 minutes. Add the soy sauce, coconut sugar, and lemon juice. Cook for 3 minutes. Taste and adjust spices, like adding more salt, sugar, and/or lemon juice to taste.
- Serve hot with rice or whatever you desire! Enjoy!
Servings: 4