Main Dish | October 23, 2019

Pumpkin Coconut Curry (1-pot, vegetarian, gluten and dairy-free)

Rich and creamy coconuty, slightly sweet, a little heat, hearty pumpkin coconut curry. I’ll be the first to admit I have VERY high standards when it comes to the ultimate yellow curry. I can be quite picky, and this one takes the cake. It is the ultimate pumpkin yellow coconut curry.


The key ingredients for this recipe are

  • a REALLY great yellow (or red) curry paste. You can make your own or grab this one from amazon. It is SO GOOD. I’ve tried several and this Thai and True exceeded my expectations. I love how clean it’s ingredients are too.

  • Coconut milk, of course. For less calories you can use a light coconut milk
  • Pumpkin Puree
  • Sweet Potatoes or your favorite veggies
  • onion, garlic and peppers (I use green bell for a mild flavor but you can use spicier depending on your taste)


What I love about yellow curry and all the delicious yellow curries from around the world I’ve tried is basically almost any veggie will taste amazing in it. So pick your favorite! For this curry I love the sweet potato paired with a hint of pumpkin but you can also use

  • broccoli
  • carrots
  • potatoes
  • cabbage
  • all bell peppers
  • butternut squash or other squashes
  • zucchini


You’ll want to use pumpkin puree for this recipe. It help adds a delicious creaminess to the dish without overpowering the yellow curry flavor. I buy mine store bought… DO NOT BUY pumpkin pie filling because that has other spices like cinnamon, nutmeg etc in it that do not pair with this dish. Purchase plain pumpkin puree, or make your own from a raw pumpkin :)


Step 1: you’ll want to wash and prep all your veggies. This recipe basically takes 5 minutes to throw in the pot once you’ve got your pan heated. Beautiful right?

  • I like my cabbage and veggies rough chopped. meaning larger chunks.
  • For squashes/sweet potatoes cut them into bite size pieces to ensure they cook through
  • for garlic and ginger you want those minced.


First off use a large stock pot or pan. One you typically make soup in.

  1. in a little but of oil sauté your onions, garlic, fresh ginger, and peppers on a medium-high heat. Add salt.
  2. Stir in your yellow curry paste.
  3. add 2 tbsp for a mild heat, for more spice add 3 tbsp
  4. add in your pumpkin puree and stir all together.

Step 5: Turn down your heat to medium and pour in your coconut milk

Once the coconut milk is mixed throughly add in your veggies that will need to be simmered.

  • sweet potatoes
  • cabbage
  • garbanzo beans

Simmer your curry on low for about 20-30 minutes, letting all the flavors to marry and veggies to finish cooking. If you like your curry a little sweet add 2 tbsp of cane sugar.


My family loves to eat this with freshly cooked Jasmine rice. But it is also delicious and a lower-carb option like zoodles. Serving a  buttery flat bread as a side is also soo good. (like a pita bread or naan)


You don’t necessarily need to top your curry with anything! But if you want to you can use thai basil, cilantro, cilantro, cashews or peanuts for a little crunch.

Let’s Be BFF’s!

If you tried this recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on FacebookTwitterInstagram and Pinterest to see what else we’re getting up to!

5 from 7 votes
up close shot of pumpkin coconut curry
Pumpkin Yellow Curry (vegetarian, gluten-free and dairy free)
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins

A fall, Indian coconut sweet potato curry dish! 

Course: Main Course
Cuisine: Indian
Keyword: coconut sweet potato curry, Indian curry
Servings: 8 + adult entreés
Calories: 97 kcal
Author: Desarae
  • 2-3 tbsp olive oil
  • 1 small onion
  • 1/2 cup green bell pepper
  • 2 t salt
  • 2 tbsp garlic fresh, minced
  • 2 tbsp ginger fresh, minced
  • 2-3 Tbsp yellow curry paste I love Thai and True brand
  • 1 cup pumpkin puree do not use pumpkin pie filling
  • 1 tsp turmeric
  • 2 cups sweet potatoes peeled and cubed
  • 2 14oz can coconut milk
  • 1 garbanzo beans drained
  • 1 cup chopped cabbage
  • 2 tbsp sugar optional
  1. In pan heat oil, saute onions, peppers, garlic and ginger for a few minutes until onions are starting to turn translucent.

  2. Add in yellow curry paste and stir, add in pumpkin puree. Pour in coconut milk. Stir together. Turn heat to a med-low. Add in sweet potatoes, cabbage and garbanzo beans. Bring to a simmer and let simmer for about 20 minutes, until potatoes are soft.

  1. Mix all ingredients in slow cooker except rice. Set on high for 4 hours or low for 6.
  2. Cook rice in rice cooker or over the stove.
  3. Garnish with pumpkin seeds, cashews, and cilantro.
Recipe Notes

PRESSURE COOKER: Place all ingredients except rice and water in pressure cooker, lock lid, close pressure valve. Set to soup setting for 10 minutes, then manually release pressure. You can empty the pot and cook rice in pressure cooker, then serve, or cook rice stovetop while cooking curry.

Nutrition Facts
Pumpkin Yellow Curry (vegetarian, gluten-free and dairy free)
Amount Per Serving (1 cup)
Calories 97 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 603mg26%
Potassium 226mg6%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 6g7%
Protein 1g2%
Vitamin A 10108IU202%
Vitamin C 11mg13%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


12 thoughts on “Pumpkin Coconut Curry (1-pot, vegetarian, gluten and dairy-free)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. The refreshing way you guys mix flavors in these recipes is amaaaazing- this is perfect for me right now that I’m in this autumn pumpkin phase!

  2. 5 stars
    ok, I ordered this curry paste and it really is pretty bomb. I’ve also tried several curry pastes and will keep using this one.

  3. 5 stars
    Made this for my parents and extended family. Was a little nervous because my parents don’t love foreign or spicy food. I only used 2 tbsp of the curry paste and mild bell peppers and they all loved it. obessed with it!