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One Pot Yellow Pumpkin Curry

Orange Marmalade Cookies

Image source: minimalbaker


  • Yellow Pumpkin, peeled, cubed (2 cups)

  • Red Bell Pepper, sliced (1 pc)

  • Broccoli, florets (1 cup)

  • Leeks, finely chopped (1/4 pc)

  • Garlic, minced (1 tbsp)

  • Ginger, minced (1 tbsp)

  • Red Chili, sliced (1 pc)

  • Coconut Milk (2 cups)

  • Coconut Sugar (1 tbsp)

  • Fresh Turmeric, minced (1/2 tsp)

  • Lemon Juice, (1 tbsp)

  • Red Thai Curry Paste (2 tbsp)

  • Coconut Oil (1 tbsp)

  • Roasted Cashews (1/3 cup)

  • Cilantro, for garnish

  • Soy Sauce (1 tbsp)

  • Sea Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. In a large pot add the coconut oil, leeks, ginger, garlic and red chili and sauté for 4 minutes, stirring frequently. Add in the red bell pepper, curry paste and continue stirring for 2 minutes. Then add the pumpkin and stir well for another 2 minutes.

  2. Then add coconut milk, coconut sugar, turmeric, sea salt, soy sauce and bring to a simmer over low – medium heat. Once it starts simmering, cover and cook for 10-15 minutes.

  3. Once the broth is well seasoned add in the broccoli, lemon juice, cashews and cover and simmer for another 4 minutes.

  4. Once cooked together, scoop out half the broth excluding the broccoli and blend in a processor till smooth and creamy and return to the pot, cooking with the original stew.

  5. Garnish with coriander and serve over plated rice or quinoa!

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