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Overhead focus. A wood spoon lifts up a bite of Pumpkin Curry from a skilet.
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Pumpkin Curry Recipe

Delicious curry perfect for a chilly evening.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 9 servings
Calories: 239kcal

Equipment

  • 1 large pot

Ingredients

Chicken

  • 1½ lbs. boneless, skinless, chicken breasts (or thighs - cut into bite-sized pieces)
  • 1 tsp. salt
  • 1 tbps. fresh lemon juice

Sauce

  • 1 tbsp. coconut oil (or olive oil)
  • 1 medium red onion (chopped fine)
  • 4 large garlic cloves (pressed or finely minced)
  • 15 oz. can diced tomatoes (no sugar added)
  • 2 cups pumpkin puree (not pumpkin pie filling)
  • 15 oz. can full-fat coconut milk (no sugar added)
  • ½ cup chicken stock (or broth)
  • 3 tbsp. curry powder
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 2 tsp. smoked paprika
  • 1 tsp. ground turmeric
  • ½ tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. salt

Garnish

  • fresh cilantro
  • fresh lemon juice

Serve Over

  • cooked brown rice or
  • cooked quinoa

Instructions

Chicken

  • In a bowl, toss the cut chicken pieces with salt and the lemon juice. Set it aside.
    Chicken breasts cut into small pieces, on a white plate.

Sauce

  • Warm the coconut oil in a large deep pot over medium heat.
    Melting coconut oil in a pot.
  • Add the chopped onion and cook 5 to 7 minutes, stirring often, until soft and starting to turn golden. Add the minced garlic and cook 1 minute, stirring constantly.
    Sautéd onions and garlic in a pot.
  • Add tomatoes and coconut milk to the pot. Stir well.
    Coconut milk and diced tomatoes added to the pot.
  • Add the pumpkin puree and chicken broth. Stir well.
    Pumpkin puree added to the Pumpkin Curry sauce.
  • Add all the spices to the pot and stir them into the sauce.
    Spices added to the Pumpkin Curry.
  • Add the chicken. Reduce the heat to low. Simmer uncovered for 18 to 22 minutes, stirring occasionally, until the sauce is thick and glossy and the chicken is fully cooked through. If it ever bubbles too hard, turn the heat down a bit.
    Chicken added to the Pumpkin Curry.
  • In the last 5 minutes, stir in the chickpeas. Taste and add a small pinch more salt if needed.
    Chickpeas added to the Pumpkin Curry.

Garnish

  • Sprinkle servings with lemon juice and fresh cilantro (optional). Serve hot over brown rice or quinoa. (also optional)
    Overhead view of a spoon lifting up some Pumpkin Curry from a skillet.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 239kcal | Carbohydrates: 11g | Protein: 19g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 559mg | Potassium: 680mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8798IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 4mg