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!
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This recipe is…
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.
- 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.
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.
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.
Frequently Asked Questions
Canned pumpkin puree works great here, as does homemade pumpkin puree (this Instant Pot pumpkin puree recipe is SO EASY!).
Homemade pumpkin curry will last for up to 4 days in the fridge.
More Favorite Curry Recipes
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
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
- 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
Loved this!!! A fast curry with pumpkin is the best!! Thanks!!!
Thanks so much for trying it Rachel, and I am so glad you loved it!
I can’t have tomatoes. So does it taste great without the tomatoes? What else do I need to add if I leave the tomatoes out?
Hi Susan, you could try roasted carrots or roasted beets. Hope that helps!
I would love to try this, but my taste buds react negatively to flaked coconut and am wondering if the coconut milk has that same flavor. If it does, what might you suggest as a substitute? I did see that Christina used Soy Milk, but wondered if a 2% or evaporated milk would also be a viable sub. Thanks.
Hi Marci, you could use try one of those, or cashew milk, almond milk, or even heavy cream. Those milks are not as thick as coconut milk from the can, so you might not need as much. Hope that helps!
Thank you!!!! I prepared this for my family and they all loved it and all had seconds….I did add 2 shallots and 2 cloves of garlic and sautéed with the ginger butter and on the side I sautéed mushrooms, carrots and snow peas and added them once I added the tomato and curry…I garnished with green onion and served some Sambal Oelek chile on the side and a small dab of sour cream…Ialso served with jasmine rice..I will make this again…Thank you for sharing!!!!!!!
All those additions sound amazing Lisa!! So glad you liked it and thank YOU for trying it!!
Would you have any idea how many Weight Watchers points plus per serving??
Hi Debby, I am not familiar with how WW points work, so I wouldn’t have any idea. Sorry about that.
I have a hubbard squash, think I could use it instead of pumpkin? Its huge so there should be lots left over after I roast it for supper tonight. I’m thinking the curry would be a great way to use it up.
I think that would work great!
Ok.. I did what I posted in my previous comment. I used about 12 oz no tomato tomato sauce and soy milk instead of coconut milk. We also served it over quinoa instead of rice. The entire thing was delicious! I may leave the lime out next time.. it kind of adds a weird flavor. AND I will add onion! Sliced white onion cooked into the sauce… sounds lovely.
So glad those substitutions worked for you Christina!! The addition of the onion sounds amazing as well. Thanks for trying the recipe 🙂
Hello! We cannot have coconut milk.. I am going to use soy milk. Also I’m going to use a non tomato tomato sauce since we cannot have tomatoes either. Any thoughts on these substitutions? I’ll definitely report back!
This looks so good! And how could you go wrong with pumpkin?! Can’t wait to try it tomorrow.
I don’t think I’ve ever seen anything at the grocery store labeled tomato puree. Tomato sauce maybe? Diced tomatoes?
Good question, Beth! It usually comes in a glass jar but can be substituted with tomato sauce, if that’s all you can find.
Hi, trying to create this tonight, looks amazing! What type of curry powder did you use? And can you use turmeric aswell or instead? Unsure if turmeric could substitute actual curry powder… Also would crushed tomatoes work? Or tomato soup? I’ve cooked up pumpkin to use instead of canned purée.
Hi Kate! I used a generic organic yellow curry powder. You’re welcome sub equal amounts with turmeric but the flavors may vary slightly. Crushed tomatoes will work but may alter the final consistency. The home-cooked pumpkin sounds fabulous!
Hi…ok..you said, “ask away” 🙂 Have you done this in a slow cooker? If so, tips. Also, what are using for pumpkin puree?? tomato puree? This sounds delish!
Haha yes! I have! Use the same directions for the stove-top but only partially cook the chicken (just put a slight brown on them). Then, transfer the whole thing to the slow cooker for about 4 hours on low. For pumpkin puree, I’m just using a canned 100% organic pumpkin. For the tomato puree, I just grab a glass jar of it from the grocery store 🙂
Hi there,
This recipe looks delicious and I love pumpkin : ) Did you use Madras curry or what kind? Thank you for all your wonderful recipes and for sharing them with all of us.
Hi Carmen! Madras curry would work great!
Mmm pumpkin curry .. this looks so good!! I’m going to plan on making this next week. And beautiful photos as always, Cassy! I could eat my screen right now. It doesn’t help that I’m hungry 😉
Thank you, my dear! I hope you love it.
Yum!! This looks delicious! I’m always looking for ways to spice up chicken.
You’ll love it!