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One Pot Whole30 Pumpkin Coconut Curry {paleo + whole30 + gluten free + vegan option}

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5 from 1 review

  • Author: Nyssa Tanner
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


This one pot whole30 pumpkin coconut curry is an incredibly warming and satisfying meal that is easy enough to make any night of the week! Made with a rainbow of vegetables, canned pumpkin puree, coconut milk, curry paste, and chicken (or tofu for a vegan option!). Healthy, comforting, and minimal clean up since it’s made with only 1 pot.



For curry

  • 1 tablespoon sesame oil 
  • 1 medium onion, thinly sliced 
  • 2 cloves garlic, chopped 
  • 1 teaspoon chopped ginger
  • 2 tablespoons red curry paste 
  • 1/2 teaspoon turmeric
  • 2 cups cubed pumpkin or butternut squash
  • 1 red pepper, cut into bite sized pieces
  • 2 carrots, peeled and cut into coins 
  • 1 can pumpkin puree 
  • 1 1/2 cups broth 
  • 2 tablespoons coconut aminos
  • 1.5 pound boneless skinless chicken breasts, cut crosswise into thin strips
  • 1 can full fat coconut milk 
  • 1 head of broccoli, cut into florets – about 3 cups worth
  • juice of 1 lime 
  • 2 teaspoons sea salt – or to taste, how much salt you add will largely depend on how salty your broth is

For serving

  • Cauliflower rice
  • Cilantro
  • Chili oil 
  • Chili flakes


  1. This recipe comes together best when all ingredients are prepped before you start cooking. Take 10-15 minutes to chop and cut everything and have it ready waiting by the stove before you begin.
  2. Heat sesame oil in a large soup sized pot over medium heat. When hot, add sliced onion and cook until starting to soften – about 5 minutes. 
  3. Add garlic, ginger, turmeric, and red curry paste, and cook for another minute, stirring frequently, to release the aroma and flavor of the spices.
  4. Add cubed butternut squash or pumpkin, red pepper, and carrots. Stir, and cook for another 5 minutes, to start to cook veggies and infuse with spices. 
  5. Add pumpkin puree, broth, and coconut aminos and stir to combine. Bring to a simmer. 
  6. Once simmering, add chicken breasts and cover. Cook for about 15-20 minutes – until chicken is cooked through and veggies are tender. 
  7. Add coconut milk and broccoli florets to the pot. Bring back to a simmer and cook another 5 minutes or so – until broccoli is bright green and tender. 
  8. Season with juice of 1 lime and 2 teaspoons sea salt, or to taste. 
  9. Serve with cauliflower rice, some fresh cilantro, chili oil, and chili flakes if desired. 


  • To make this curry vegan: Simply swap the chicken for tofu, and make sure you use a vegan broth.
  • Swap the chicken for another protein like shrimp, or fish. If you choose seafood keep in mind that it cooks much faster than chicken, and can overcook quickly. For shrimp and smaller pieces of fish I would recommend adding them at the same time as the coconut milk and the broccoli, and keeping a close eye on it so it doesn’t overcook.
  • Instead of butternut squash or pumpkin substitute sweet potato.
  • Add some thinly sliced strips of cabbage in place of the broccoli.
  • Swap cauliflower for the broccoli. Since cauliflower is a little more hearty than broccoli I would recommend adding it with the first round of vegetables.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: dinner
  • Method: stove top
  • Cuisine: asian