Pumpkin Coconut Curry

When you’re craving something cozy and flavorful, this Pumpkin Coconut Curry with is the perfect fall meal. Packed with nutrient-rich vegetables and your choice of chicken or chickpeas, all simmered in a creamy pumpkin-coconut sauce with warming spices. Topped with crunchy cashews, it’s an easy, one dish you can make in about 30 minutes.

I adore the fall season, taking out my sweaters from the closet is like connecting with old friends.

One thing I really love about fall is warm comforting food. Savory fall food feels warm and cozy like my sweaters.  You can make dishes like Hearty Chicken or Bean Chili  which can be made on the weekend and enjoyed all week long or a Satisfying Mushroom Spinach Soup with Middle Eastern Spices  that uses the best fall mushrooms and has a rich and meaty taste.

I also love curry…This recipe is a satisfying curry that delivers comfort and nourishment in every bite. It’s a simple one pan meal with broccoli, canned pumpkin, peas and cozy healing spices that support good digestion..

The protein in the recipe can be vegan or paleo.  I make it with chicken but if you prefer vegan use hearty chickpeas.  Either way it’s pure fall deliciousness that’s going to satisfy your tastebuds and warm you up.

Canned pumpkin tastes great and is super easy. You’ll get lots of nutrients from the pumpkin right there in the sauce.  Pumpkin contains L-tryptophan, a chemical compound that triggers feelings of well-being and happiness. I love food that triggers happy hormones.  Click here for all of the health benefits in pumpkin. 

There are many different types of curry powder, some spicy, others mild.  Choose one without salt if possible.  I like Simply Organic curry powder, its mildly spicy with lots of flavor.

Ingredients in this Pumpkin Coconut Curry

Get ready to fall in LOVE with all of the flavors in this easy to make creamy pumpkin coconut curry recipe. Here’s what you’ll need to make it:

• Vegetables – There’s not a lot of chopping. In this dish we’re only using a red onion, broccoli and frozen peas.
• Herbs & spices – Get all of those wonderful flavors from garlic, curry powder, cumin, and a pinch of cinnamon.
• Coconut milk – The curry is simmered in a can of full-fat coconut milk for all that creamy goodness.
• Pumpkin – To make it easy we’re using canned pumpkin. You’ll only need 3/4 cup of pumpkin puree, so this recipe is perfect for using up extra pumpkin you might have leftover from making a different pumpkin recipe.
• Protein – The recipe can be made with either boneless chicken breasts or chick peas. Chose the one that works best for you.
• To garnish: I love topping this dish with fresh cilantro, roasted cashews, and a squeeze of lime to balance the flavors.

How To Make

I serve this curry with cauliflower coconut rice (recipe included). If you prefer you can serve it alone or with your favorite grain. There are only a few steps to this recipe, here are the basic guidelines. It’s key to chop and measure all the ingredients before starting. You want everything ready since the cooking happens quickly.The full recipe is in the recipe card below.

Step 1: Measure the spices and chop the ingredients for the curry. 

Step 2: Sauté the onions until they begin to soften. Add the chicken or chick peas and saute briefly. Then and add the garlic and spices. Stir them around to coat and let the spices sauté for 30 seconds until they get fragrant. This brings out the flavor of the curry. 

Step 3: Add the pumpkin puree and coconut milk. The pumpkin and coconut milk mixed together give the sauce a rich creamy flavor.

Bring the sauce to a boil, turn down and simmer 1-2 minutes. Add the broccoli and simmer until the chicken is cooked (if using) and the broccoli is crisp-tender, about 2 minutes.  Add the frozen, rinsed peas and stir.  Turn off the heat.

Serve topped with roasted cashews, cilantro and a squeeze of lime. Voila!

Serving and Storing

• Serve with the Cauliflower Coconut Rice. It’s also good alone in a bowl or with your favorite grain.
• Store in a covered container in the refrigerator for up to 3 days.

Wrap yourself up this fall in this warm comforting Pumpkin Coconut Curry

• creamy & nutritious
• hearty
• full of flavor
• full of feel-good-in-your-body vegetables
• comforting
• incredibly delicious

More Cozy Nutritious Curry Recipes

• Sheet Pan Tofu with Coconut Curried Vegetables
• Chickpea and Butternut Squash Curry
• Wild Mushroom and Butternut Squash Curry

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