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Pumpkin curry with sweet potato served
Healthy and delicious curry with pumpkin and sweet potatoes

One-Pot Pumpkin and Sweet Potato Curry

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
A meeting of two orange super-vegetables in one pot. Pumpkin and sweet potato behave similarly: both cook down to a sweet creaminess, naturally thickening the curry. This dish is true comfort food—thick, filling, and full of flavor—perfect when you want something simple yet special.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 430 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Large pot
  • Wooden spoon
  • Knife and cutting board

Allergen Information

⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Prep the veggies: peel pumpkin and sweet potato, cut into uniform cubes (approx. 1 inch).

Tip: Uniform size is important for even cooking.
2 ✓

Heat oil in a pot over medium heat and fry the curry paste (or powder) for 1-2 minutes until fragrant.

Tip: Spice aromas release best in fat.
3 ✓

Add the cubed vegetables and toss thoroughly to coat them in the spiced paste.

Tip: This step 'seals' the vegetables slightly and flavors their surface.
4 ✓

Pour in the coconut milk. If it doesn't cover completely, add a splash of water. Season with salt and pepper.

5 ✓

Simmer covered over medium heat for about 20-25 minutes until vegetables are tender. Taste and adjust salt if needed.

Tip: Be careful not to stir too vigorously at the end, as soft vegetables mash easily.

Recipe FAQ

The potatoes fell apart, what did I do wrong?
Sweet potatoes can cook faster than pumpkin (depending on variety). Cut sweet potatoes slightly larger than the pumpkin, or add them 5 minutes later.

Ingredients

  • 1 lb Butternut Squash or Pumpkin, cubed
  • 0.75 lb Sweet Potato, peeled/cubed
  • 13.5 oz Coconut Milk (1 can)
  • 2 tbsp Curry Paste (or Curry Powder)
  • 1 tbsp Oil
  • 0.5 tsp Salt
  • 1 pinch Black Pepper