Easy Pumpkin Curry Recipe

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.

5 — Votes 8 votes

Easy Pumpkin Curry Recipe

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!

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Indian

Diet: Gluten Free

Servings: servings

Author: Cassy Joy Garcia

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.

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