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One Pot Curry Pasta

One Pot Pumpkin Curry Pasta

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: pasta
  • Method: stovetop
  • Cuisine: dinner
  • Diet: Gluten Free


This one pot pumpkin curry pasta is so easy & incredibly delicious! Make a batch at the start of the week, add some chicken, shrimp or protein of choice & you have easy meals all week long!


  • 2 tbsp coconut oil or avocado or extra-virgin olive oil
  • 1/2 large onion, diced
  • 1 pepper, diced
  • 4 garlic cloves, minced
  • 2 tbsp fresh ginger, minced ( or 1 tsp ginger powder)
  • 1/2 tsp pink salt
  • 3 tsp curry powder
  • 3 heaping tbsp red curry paste
  • 3 heaping cups pasta of choice (I like this one for added fibre or protein or this one for a good gluten-free option)
  • 24 cups broth (chicken or vegetable)
  • 1 can full-fat coconut milk
  • 1/4 cup pumpkin puree


  1. Over medium heat in a large saucepan add the oil with the diced vegetables, garlic & ginger. Sauté for about 3-4 minutes until translucent & fragrant.
  2. Add the coconut milk, 2 cups of broth, curry paste & pasta.
  3. Continue to cook over medium heat, stirring regularly until the pasta is al-dente. You want there to be enough liquid to cook the pasta so if it starts getting too dry add 1/2 cup of broth at a time, up to 4 cups total.
  4. My brown rice pasta took about 12 minutes total until it was perfectly cooked, but depending on the pasta you use it could take more or less time. 
  5. Add in the pumpkin puree, spices, pink salt & black pepper to taste.
  6. Add in prepared protein of choice if desired. I love serving this with cooked chicken sausage, shredded chicken, prepared chickpeas, etc.
  7. Serve warm & enjoy!
  8. Store in the fridge for 5-7 days.

Keywords: one pot, pasta, pumpkin, curry