Get ready to cozy up your taste buds with this pumpkin curry recipe! This dish is flavor-packed – combining the earthy sweetness of pumpkin with a creamy, aromatic curry sauce that’ll have you coming back for seconds. Perfect for those chilly nights when you want something warm, comforting, and just a tad spicy!

Red pepper flakes have been added to the top of the curry in the white pot. A wooden spoon is shown scooping a bit of the curry.


This pumpkin curry recipe is a fantastic way to embrace the flavors of fall, with its rich, creamy, and slightly spicy sauce that pairs perfectly with homemade white rice.

This recipe is also super easy to make – you don’t need to be a kitchen wizard to whip up this hearty dish. Whether you’re a seasoned curry enthusiast or a newbie looking to jazz up your menu, this recipe has you covered.

Whether it’s an Indian-inspired curry or a Thai-inspired curry, there’s just something about the dish that is super comforting to me. If you feel the same way, be sure to check out our Easy Chicken Curry, Thai Green Curry, and Thai-Inspired Beef Massaman Curry recipes.

Why You’ll Love This Recipe

  • It’s comforting – this creamy pumpkin curry sauce is next-level comfort – the pumpkin’s subtle sweetness perfectly complements with the rich, savory curry spices.
  • It’s good for you – pumpkin is loaded with nutrients, and this recipe is a great way to sneak those into your meal.
  • It’s easy – this pumpkin curry recipe is just about as easy as dinnertime gets – even the newest of cooks can successfully pull off this one!

Pumpkin Curry Recipe Ingredients

You’ll need chicken, pumpkin puree, coconut milk, and a handful of other flavor-boosting ingredients for this recipe. Find ingredient notes (including substitutions and swaps) below.

Ingredients for pumpkin curry sit in a variety of bowls on a light grey background.
  • Chicken thighs – we chose chicken thighs for this recipe, but you can absolutely use chopped chicken breasts or chicken tenders if you’d like.
  • Pumpkin puree – feel free to use canned pumpkin puree (just make sure pumpkin is the only ingredient – don’t grab pumpkin pie filling by accident!) or homemade pumpkin puree for this recipe. Either works great!

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

  • Use a different protein – besides the fact that you can use a different cut of chicken for this recipe, you can also go totally rogue and use a different protein altogether. Sirloin stew meat or shrimp would both be delicious.
  • Use rotisserie chicken – if you want to stick with chicken for this recipe but are looking for a way to keep things as simple as possible, use a rotisserie chicken instead of fresh, raw chicken.

How to Make Pumpkin Curry

It truly does not get easier than this pumpkin curry recipe! Follow along below for the full how-to.

Ghee and minced garlic have been added to a white enameled pot. The ghee has been melted and the minced garlic lightly toasted to a golden brown.
The chicken has been barely cooked and sits in a white enameled pot with a variety of spices.

Step 1: Melt the butter in a large pot or pan. Add the ginger to the hot butter and stir until fragrant – this will take about 2-3 minutes.

Step 2: Dust the cubed chicken with 1/2 teaspoon salt and ground pepper. Toss them in the hot, ginger butter and cook until slightly browned on all sides and they’re all mostly cooked through.

All ingredients have been mixed together to form a red, saucy mixture. It all sits in a white enameled pot.
All have been mixed to create a light red/orange, soupy mixture.

Step 3: Add the pumpkin puree, tomato puree, curry powder, and remaining teaspoon of sea salt. Stir to thoroughly incorporate, cover, and let simmer for 10 minutes.

Step 4: Just before serving, add the coconut milk and lime juice. Let the curry come back up to temperature then remove from heat. Serve over rice and enjoy!

Make-Ahead Tip

If you want to make this week’s meal plan super easy and efficient, make a big batch of shredded chicken (either Instant Pot shredded chicken or slow cooker shredded chicken) and use that for this meal, shredded chicken tacos, and chicken teriyaki bowls.

How to Serve

Spoon your pumpkin curry over fresh white rice or next to naan or pita bread.

How to Store and Reheat

Store any leftover curry in an airtight container in the refrigerator for up to 4 days.

To reheat, simply pop a serving in the microwave for 1-2 minutes or reheat it in a pan on the stovetop for 7-10 minutes until warmed through.

A serving bowl, with rice, has been topped with pumpkin curry. A copper spoon sits inside the bowl along with a slice of lime.

Frequently Asked Questions

What kind of pumpkin should I use for pumpkin curry?

Canned pumpkin puree works great here, as does homemade pumpkin puree (this Instant Pot pumpkin puree recipe is SO EASY!).

How long can pumpkin curry last in the fridge?

Homemade pumpkin curry will last for up to 4 days in the fridge.

If you tried this Pumpkin Curry or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Easy Pumpkin Curry Recipe

5 — Votes 7 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6 servings
This pumpkin curry is the perfect warm, comforting fall dish. The mild pumpkin flavor marries perfectly with the curry powder and will leave you wanting more!

Ingredients  

  • 2 tablespoons ghee grass-fed butter, or extra virgin coconut oil
  • 1 tablespoon fresh ginger, grated or minced
  • 2-3 pounds chicken thighs cut into 1″ cubes
  • 1/2 teaspoon plus 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 30 ounces pumpkin puree about 3 cups
  • 24 ounces tomato puree or tomato sauce
  • 2 tablespoons curry powder
  • 13.5 ounces canned full-fat coconut milk
  • 2 limes juiced

Instructions 

  • Melt the butter in a large pot or pan. Add the ginger to the hot butter and stir until fragrant – this will take about 2-3 minutes.
  • Dust the cubbed chicken with 1/2 teaspoon salt and ground pepper. Toss them in the hot, ginger butter and cook until slightly browned on all sides and they’re all mostly cooked through.
  • Add the pumpkin puree, tomato puree, curry powder, and remaining teaspoon of sea salt. Stirl to thoroughly incorporate, cover, and let simmer for 10 minutes.
  • Just before serving, add the coconut milk and lime juice. Let the curry come back up to temperature then remove from heat.
  • Serve over cauliflower rice or jasmine rice.

Recipe Notes

Recipe Variations and Modifications:
  • Use a different protein – besides the fact that you can use a different cut of chicken for this recipe, you can also go totally rogue and use a different protein altogether. Sirloin stew meat or shrimp would both be delicious.
  • Use rotisserie chicken – if you want to stick with chicken for this recipe but are looking for a way to keep things as simple as possible, use a rotisserie chicken instead of fresh, raw chicken.

Nutrition

Calories: 909kcal | Carbohydrates: 41g | Protein: 45g | Fat: 67g | Saturated Fat: 33g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 241mg | Sodium: 539mg | Potassium: 1950mg | Fiber: 11g | Sugar: 16g | Vitamin A: 34182IU | Vitamin C: 38mg | Calcium: 148mg | Iron: 12mg

Additional Info

Course: Dinner
Cuisine: Indian
Servings: 6 servings
Calories: 909
Keyword: chicken curry, paleo chicken curry, pumpkin curry

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


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Recipe Rating




42 Comments

  1. 5 stars
    This dish is AMAZING! We devoured it up. All 5 of my kids enjoyed it and it’s rare to please all 5 of them at one meal.

    1. 5 stars
      I agree that it needs veggies! I lightly sauteed sliced red bell pepper and small broccoli florets after the chicken was done cooking and before combining everything together – it came out perfect. If you like your veggies crunchy, I would add them halfway through the simmering step.

  2. I’ve never made curry before, but I’m so glad I used this recipe for my first time! Just made it and it is such a unique and interesting flavor. Great recipe and so quick and easy for weeknight dinners. Thanks Cassy!

  3. 5 stars
    Oh my gosh this looks amazing! I’m going to whip it up right now. How does the recipe change if you omit the tomatoes? I’m trying to save my canned tomatoes for a spaghetti squash recipe later in the week! #tinypantryproblems

    Thank you Cassy!!

    Sincerely,

    Rashell

    1. it’ll change the flavor a bit, but should still be yummy–let us know how it turns out without the tomatoes!

  4. I just saw you post about this on Instagram and I would love to add this to our menu next week! I see you have slow cooker instructions, but are you on Team Instant Pot yet? If so, have you made this in your IP? How would you suggest adjusting cook time/instructions? Thanks!

    1. I have a whole Instant Pot ebook, actually! You can get it when you sign up for my weekly newsletter for free. As for this recipe, I haven’t tested it yet …but if we do, we’ll update! If others out there have made this in the Instant Pot, feel free to comment with how you pulled it off!

  5. Made this tonight with puréed butternut squash and it worked beautifully! SO so tasty, Cassy. Well done!