Pumpkin Chicken Curry
Put your leftover pumpkin puree to good use with this pumpkin chicken curry! This recipe screams fall vibes because it's cozy, flavorful, colorful, and perfect recipe for a chilly weeknight.
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 2 tsp ginger minced
- 1 medium carrot chopped
- 8 oz chicken breast cut into bite-sized pieces
- 1 red bell pepper chopped
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp tomato paste
- 1 cup pumpkin puree
- 1 400 ml can of coconut milk
- 1 tsp lime zest
- 1 cup spinach roughly chopped
Garnishes
- cilantro
- lime juice
- chili flakes
Instructions
- To a large pan or skillet, heat olive oil over medium heat. Add onion, garlic, ginger, and carrot to the skillet and sauté until soft and fragrant, about 4 minutes.
- Add bell pepper and chicken pieces and cook until chicken is lightly browned.
- Mix in curry powder, turmeric, cumin, salt, pepper, and tomato paste stirring together until chicken and vegetables are evenly coated.
- Pour in the pumpkin puree and coconut milk. Sprinkle lime zest on top, mixing everything together until well combined. Bring curry to a gentle boil then cover the pan and reduce heat to low. Let simmer for 15-20 minutes.
- Mix in the spinach and cook until wilted, about 2-3 minutes.
- Serve pumpkin curry with rice and garnish with cilantro, a squeeze of lime, and chili flakes.
Notes
Recipe Notes:
- If you prefer a spicier curry, add ½ or 1 tsp of red chili flakes to the pan together with the rest of the spices.
- This recipe tastes even better the next day so if you are meal prepping in advance this is a great option to add to your repertoire.
Tried this recipe?Let us know how it was!