There is nothing better than making a cozy pumpkin curry on a cool autumn day. This here is a recipe for a 1-pot curry because ain’t nobody got time to wash all those dishes.
The sweetness of the coconut milk complements the spices perfectly to give you a flavorful and comforting meal. Try making this for a date night in with your signifcant other or for a weekend dinner with the family. I have yet to meet anyone that is not a fan of this curry!
This curry is also big on textures; from the creamy broth to the meaty pumpkin chunks.. to the crunchy roasted cashews. I love adding broccoli becuase it absorbs the broth so well making your bite extra flavorful and juicy. I also love adding zucchini and red bell peppers!
You don’t necessarily need to add pumpkin and butternut squash – choose one or the other. You can also add acorn squash, crookneck pumpkin or any of your favorite squashes/pumpkins.
I do not recommend substituting coconut milk for any other type of milk. This one has the perfect texture and flavor for this curry.
Other vegetables that work well with this curry include cauliflower, carrots, other types of bell peppers and green beans.
Instead of coconut sugar you may use maple syrup, cane sugar or exclude sugar. I prefer using at least a bit of sugar, it really makes a difference!
You can either choose red curry or yellow curry paste, both work extremely well!