Paleo Pumpkin Curry

Paleo Pumpkin Curry

4.8 from 4 reviews


  • 2 tablespoons ghee, grass-fed butter, or EVCO (extra virgin coconut oil)
  • 1 tablespoon fresh ginger, finely shaved
  • 23 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


  1. Melt the butter in a large pot or pan. Add the shaved fresh ginger to the hot butter and stir until fragrant – this will take about 2-3 minutes.
  2. 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.
  3. 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.
  4. Just before serving, add the coconut milk and lime juice. Let the curry come back up to temperature then remove from heat.
  5. Serve over cauliflower rice or jasmine rice.