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By Katja Heino 8 Comments
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Pumpkin Curry

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2 bowls of chicken pumpkin curry

It’s that time of year again: Pumpkin Season.  And since I adore anything with pumpkin in it, here’s a savory, comforting recipe for Pumpkin Curry to warm your soul.

To be honest, I’m a hot weather girl to the core.  I could live with warm, balmy weather all year round.  But one thing that I appreciate about cooler weather is that it mean Pumpkin Season is here.  Pumpkin smoothies, pumpkin chia pudding, pumpkin hummus, pumpkin desserts.  You name it, I love it!

This recipe was inspired by the cute little sugar pie pumpkins growing in my garden.  I was thinking of making pie, but then the weather went from 100 degrees and sunny to cool, misty and cloudy.  Time for some comfort food!

chicken pumpkin curry in a black bowl

Pumpkin curry has always been a favorite of mine at both Thai and Indian restaurants.  I tend to favor Indian food as it is less sweet.  This curry is more of an Indian curry.  I like to mix my own spices, but feel free to use a pre-mixed curry powder if that’s what you have.

The warm and cozy flavors of this dish will make this a cold weather favorite.  Full of protein and hearty, nutritious pumpkin, you will feel nourished and full for hours.  The lemon and cilantro added at the end give it a fresh and zesty flavor, really balancing out the spices.   I usually eat it by itself but feel free to serve it over cauliflower rice or white basmati – if you belong to team white rice!

close up of pumpkin curry in yellow cooking pot Best pumpkin curry ever! Full of protein and hearty, nutritious pumpkin, you will feel nourished and full for hours.  The lemon and cilantro added at the end give it a fresh and zesty flavor, really balancing out the spices.

NOTE:  Even though this is a pumpkin curry recipe, feel free to use any winter squash that you have.  It will all be delicious. Here’s how I peel my pumpkins and winter squash:

  1. Cut pumpkin/squash in half using a very sharp knife and scoop out the seeds and stringy parts.
  2. Place pumpkin/squash cut side down on a cutting boards and brace with one hand while you use a vegetable peeler or very sharp knife to remove the peel.
  3. Then chop into bite-sized pieces.

Enjoy!  Look for more tasty pumpkin recipes coming soon!

xo,

Katja

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Pumpkin Curry

★★★★★ 5 from 1 reviews
  • Author: Katja from Savory Lotus
  • Yield: 5-6 servings 1x
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Ingredients

  • 2 tsp turmeric powder (like this)
  • 1 tsp cumin powder (like this)
  • 1/2 tsp coriander powder (like this)
  • 1/4 tsp garam masala (like this)
  • 1/8 tsp black pepper, ground
  • 1 and 1/2 inch piece of fresh ginger, peeled and grated (or 1/4 tsp ground ginger)
  • 1 and 1/2 tsp unrefined salt (divided)
  • 2 pounds chicken thighs (cut into bite-sized pieces)
  • 2 tbsp coconut oil or ghee (like this), divided
  • 1/2 medium onion, chopped
  • 4 cups pumpkin (peeled, deseeded, and cubed into 1 1/2 inch pieces)
  • 2 carrots sliced
  • 1 and 1/2 cups homemade broth
  • 1 cup full fat coconut milk (I use this BPA-free brand)
  • 2 cups packed greens, chopped (spinach, bok choy, tatsoi, and chard work best as they cook fast)
  • 1 tablespoon fresh lemon juice
  • fresh cilantro for garnish

Instructions

  1. Combine turmeric, coriander, cumin, garam masala, 1 tsp salt, and grated ginger in a small bowl. Set aside.
  2. Sprinkle the remaining 1/2 teaspoon of salt over the chopped chicken pieces and toss to coat. Heat 1 tablespoon of coconut oil or ghee in a large pot over medium high heat and saute chicken until no longer pink on the inside- about 6-8 minutes. Then sprinkle on half of the spice mixture and cook another minute, until fragrant. Remove chicken from pot and set aside.
  3. In the same pot, heat the remaining tablespoon of coconut oil or ghee over medium heat. Saute chopped onion until translucent. Add the remaining spices and cook another minute until spices are fragrant. Throw in pumpkin and carrots and toss to coat. Then pour in broth and coconut milk. Bring to boil, then turn down heat and allow to simmer until pumpkin is fork tender but not mushy – about 18-20 minutes.
  4. Add chopped greens and cooked chicken and cook another 2-3 minutes- until greens are wilted. Add additional broth if you want it to be more soupy. Turn off heat and add lemon juice. Adjust for salt, pepper, and lemon to taste.
  5. Garnish with fresh cilantro and serve.

Notes

Even though this is a pumpkin curry recipe, feel free to use any winter squash that you have.

You can substitute the dry spices in this recipe for 1 tablespoon of curry powder. Be sure to still add the salt and grated fresh ginger.

Did you make this recipe?

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pumpkin curry in black bowl

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Filed Under: Main Course, Whole30 Recipes Tagged With: curry, Paleo

Reader Interactions

Comments

  1. Andrea says

    November 1, 2015 at 7:01 pm

    Hi there! So excited about this website and all the recipes you have posted. I have been considering going more paleo/gluten free in my diet but didn’t think I could until I saw all these delicious easy recipes here! Wondering if you think I could throw all these ingredients for the pumpkin curry into a slow cooker and have it turn out ok? Thanks!

    Reply
    • Katja says

      November 4, 2015 at 11:21 am

      Hi, Andrea! Yes, you can definitely make this in a slow cooker. YUM! Thanks for the kind words.

      Reply
  2. Margie Donaldon says

    March 14, 2016 at 6:30 pm

    Hi, sounds tasty – will definitely give it a go – quick question though – do you put the chicken back into the pot (I’m assuming with the coconut milk and broth) to finish cooking… After you ‘remove from pot and set aside’ instruction you don’t mention the chicken again… Thanks

    Reply
    • Katja Heino says

      March 15, 2016 at 10:30 am

      Hi, Margie! Yes, sorry about that. You add the chicken back in with the greens. I fixed the recipe. 🙂 Hope you enjoy!

      Reply
  3. Talyn says

    November 14, 2017 at 6:29 am

    Hi Katja!! this was absolutely amazing!!! We made it last night and now I’m going to have some for breakfast, it was so good!!! thanks for the wonderful recipes!!

    ★★★★★

    Reply
    • Katja Heino says

      November 14, 2017 at 12:15 pm

      Oh, yay! I love hearing that. Thanks for taking the time to leave your feedback. 🙂

      Reply
  4. Racheal says

    October 5, 2019 at 6:45 pm

    Any idea how well this freezes? Sounds amazing can’t wait to try it!

    Reply
    • Katja Heino says

      November 1, 2019 at 5:25 pm

      I haven’t tried freezing it, but honestly, I freeze almost anything I make (except for eggy dishes). I’m betting that it would be fine. 🙂

      Reply

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And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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❤️ happy friday • fridays are my hospital da ❤️ happy friday • fridays are my hospital day • i’ve been an RN for almost 17 years + still work very part time in Women’s Services with birthing mamas + their families • being an RN + also being a real food advocate, detox educator, and wellness warrior doesn’t always align • i work in a system that doesn’t look for root causes of illness • preventative practices and nutrition are rarely prioritized • my patient population has gotten sicker and sicker with women in their 20’s now having high blood pressure, gestational diabetes, thyroid issues, + more • how did we get here? 🤷‍♀️• how has medicine gotten so far away from real health? • why do people like me have to pay so much $$ out of pocket for integrative/functional medicine docs bc they are the ones looking at root cause + drainage/elimination? • i get so many messages every week from people who wish they could afford to get well 😕• or folks who say that their regular doc has no idea how to help them • if this is you, i get it • i’ve been there • we have gotten so far away from the basics • i wish i knew back when i first got sick all about drainage + elimination • i would have prioritized hydration 💧💧+ pooping 💩💩• I would have loved up my liver • i would have supported my lymph • i would have been in my sauna every day 💦💦• i would have dealt with my dental issues 😁 • i would have eliminated parasites 🪱🪱+ heavy metals in a good way • but now i know + my body is healing • and i’m here to share with anyone interested • healing is possible • we just have to take the first baby step • little by little • knowledge is power 💪 • let’s keep learning together ❤️❤️
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🍋 🍋 light and fluffy (gluten and grain free) donuts dipped them in a sweet lemony glaze • the bright lemon flavor kinda adds a bit of sunshine to the day 🍋☀️🍋

🍋 🍋 recipe link in bio (and i linked the donut pan that i use in the post): https://www.savorylotus.com/lemon-poppy-seed-donuts-gluten-free-and-grain-free/
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cabbage
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air-tight fermentation lid
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collard green
green cabbage
purple cabbage 
carrot 
tons of fresh ginger 

👉 and, yes, not everyone tolerates cruciferous vegetables • i didn’t used too • i’ve done a lot of work on my gut + digestion • and i still prefer them cooked as they are easier to digest • eat slowly • give thanks (gratitude has a positive effect on the nervous system) • chew well (so your body can release all the enzymes needed to digest your food) ❤️• it’s so so important to eat in a relaxed environment so the body can rest + digest • eating while in “hurry” mode leads to indigestion and poor absorption
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