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Pumpkin Curry

Pumpkin Curry

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Indulge in the warmth and flavor of Pumpkin Curry, a creamy and nutritious dish perfect for any occasion. This delightful recipe features tender chicken, vibrant vegetables, and a luscious coconut milk sauce infused with aromatic spices. Whether you’re looking for a quick weeknight dinner or a comforting meal to share with friends, this pumpkin curry is versatile and easy to customize. The natural sweetness of pumpkin beautifully balances the spices, creating a satisfying harmony of flavors that will leave everyone asking for seconds.

Ingredients

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  • 1 tbsp avocado oil
  • 1 pound boneless skinless chicken thighs (cut into 1/2" pieces)
  • 3 cloves garlic (minced)
  • 1 tbsp minced ginger
  • 2 tbsp yellow curry paste (or Thai red curry paste, Mae Ploy brand)
  • 1 yellow onion (12 ounces, peeled and diced into 1/2" pieces)
  • 2 cups carrots (peeled and sliced 1/4" thick, about 3-4)
  • 12 ounces broccoli (about 12 heads)
  • 1 tbsp lime zest (grated with a microplane or 2 lime leaves)
  • 1/2 tsp sea salt (more or less to taste)
  • 15 ounce can pumpkin purée
  • 13.5 ounce can coconut milk (full fat)
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp fish sauce (optional)
  • 1 tbsp coconut sugar
  • Freshly steamed jasmine rice (or cauliflower rice)
  • Toasted chopped cashews or peanuts
  • Lime wedges & cilantro

Instructions

  1. Prep all ingredients: Chop veggies and set aside.
  2. In a Dutch oven or large skillet, heat avocado oil over medium-high heat. Sauté chicken until browned; remove from pan.
  3. Cook minced garlic, ginger, and curry paste until fragrant.
  4. Add onion, carrots, and broccoli stems; sauté until softened.
  5. Stir in lime zest, pumpkin purée, and coconut milk; bring to a simmer.
  6. Cook until vegetables are tender and sauce thickens slightly.
  7. Add broccoli florets back in; return chicken to pan and simmer until cooked through.
  8. Stir in lime juice and adjust seasonings before serving.

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