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One Pot Pumpkin Curry - a simple 30 minute dinner recipe that is full of flavor! Sweet pumpkin simmers in a fragrant curry sauce with tofu or your protein of choice.



Total time

30 minutes






  • 2 tablespoons avocado oil
  • 3 shallots (chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoons ginger (shredded)
  • 2 tablespoons Thai red curry paste
  • 6 cups squash (diced, or pumpkin, i like kabocha or butternut squash best !))
  • 2 cans coconut milk
  • 1 block extra firm tofu (cut into squares)
  • 1 lime (zest and juice from)
  • 2 tablespoons coconut sugar
  • 1 teaspoon salt
  • 1 kafir lime leaf (optional)


  1. Heat the avocado oil in a large Dutch oven or pot over medium high heat. Add in the shallots and cook, stirring occasionally, until they are translucent, about 5-7 minutes.
  2. Add in the garlic, ginger, and curry paste. Cook, stirring constantly until fragrant, about 2 minutes. Add in the coconut milk, a little at a time, until well mixed. Add in the squash, tofu, lime zest, coconut sugar, salt and lime leaf. Bring the mixture to a simmer. Cover and simmer until the squash is tender, about 10-15 minutes.
  3. Remove the curry from the heat and stir in the lime juice. Remove the lime leaf, if using, and serve over rice!
  4. View the recipe instructions at

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