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    Home » Main Dish

    Published: Oct 16, 2024 by Desarae

    Easy Pumpkin Curry

    Jump to Recipe Jump to Video Print Recipe

    This one-pot Pumpkin Curry is the ultimate curry recipe for fall! Loaded with tender chicken, aromatic vegetables, pumpkin puree, coconut milk, garbanzo beans, and potatoes, this hearty dish is sure to satisfy everyone at your dinner table. It’s perfectly creamy with just the right amount of heat!

    A bowl of pumpkin curry on the table with a spoon in the bowl and cilantro leaves sprinkled on top.
    Jump to:
    • Why You’ll Love This Pumpkin Curry Recipe
    • Ingredients
    • Variations
    • How to Make Pumpkin Curry
    • Storage Directions 
    • Serving Suggestions
    • Expert Tips
    • Recipe FAQs
    • More Delicious Pumpkin Recipes
    • Let's Be BFF's!
    • Pumpkin Yellow Curry

    Why You’ll Love This Pumpkin Curry Recipe

    • One-Pot Meal: Everything cooks in one pan, minimizing clean-up and making this recipe perfect for an easy weeknight dinner.
    • Hearty and Satisfying: Protein-packed chicken and garbanzo beans, along with hearty potatoes make this a filling and comforting meal. 
    • Customizable: This recipe is easily adaptable by switching up the beans and veggies based on what you’ve got on hand..

    If you love curry, check out our Lentil and Cauliflower Curry Bowls and Thai Yellow Coconut Curry next. 

    Ingredients

    Here is everything you’ll need to make this delicious pumpkin chickpea curry with chicken. 

    Ingredients to make pumpkin curry with chicken on the table before preparing.
    • Olive Oil: For sauteing the aromatics and chicken. I recommend using high-quality extra virgin olive oil for the best flavor.
    • Aromatics: Onion, garlic, ginger, and green bell pepper add aroma and depth of flavor to the dish.
    • Chicken Breasts: Adding protein to the curry. Thinly slicing the chicken helps it cook faster and allows it to better absorb the flavors in the curry.
    • Yellow Curry Paste: Gives the dish its Thai-inspired flavor and a touch of spice. I recommend the Thai and True brand. 
    • Sugar: Optional, for adding sweetness.
    • Pumpkin Puree: Adds creaminess, richness, and a fall-inspired flair to the dish.
    • Turmeric: Adds a vibrant yellow color and an earthy flavor.
    • Potatoes: Makes the dish more filling and hearty. You can use white or yellow potatoes.
    • Coconut Milk: Provides creaminess and helps balance the heat and spices in the curry paste. Be sure to use full-fat, canned coconut milk for best results. 
    • Garbanzo beans: Also known as chickpeas, these add fiber and more protein to the dish.

    See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

    Variations

    • Vegan Pumpkin Curry: Swap the chicken for a plant-based version or use tofu instead to make a vegan pumpkin tofu curry. You can also just use more chickpeas if you’d like.
    • Bean Swap: Feel free to use white beans, black beans, or even canned lentils in place of the garbanzo beans in this curry pumpkin recipe.
    • Red Curry: Swap the yellow curry paste for red curry paste to make a pumpkin red curry instead.
    • Add Veggies: Add some veggies to this coconut pumpkin curry depending on what you’ve got on hand. Butternut squash, sweet potatoes, cabbage, broccoli, carrots, and zucchini are some great options. 

    How to Make Pumpkin Curry

    This pumpkin coconut curry is so easy to make! Get started by gathering your ingredients and grabbing a large pan.

    • Step 1: Saute aromatics and chicken. Saute the onion, bell pepper, garlic, and ginger in olive oil until the onions are translucent. Add the chicken and cook until lightly browned.
    • Step 2: Add seasonings, pumpkin, and milk. Add salt, curry paste, sugar, turmeric, pumpkin puree, and coconut milk. Stir to combine and turn the heat to medium-low.
    A collage of images showing the steps to make pumpkin curry.
    • Step 3: Add potatoes and beans. Add the potatoes and garbanzo beans plus any other veggies you want to use, such as carrots which are my personal favorite in this dish.
    • Step 4: Simmer. Allow the curry to simmer until the potatoes are soft, about 20 minutes.
    A pot of pumpkin curry with chickpeas and chicken topped with cilantro and peanuts.

    Storage Directions 

    • Refrigeration: Store leftover pumpkin curry in an airtight container in the refrigerator for up to 4 days or in the freezer for up to three months. Be sure to thaw in the refrigerator overnight.
    • Reheating: Reheat the curry on the stovetop over medium-low heat until warmed through. You can also microwave individual portions in microwave-safe bowls in 1 minute intervals, stirring in between, until thoroughly heated.

    Serving Suggestions

    Here are some great ways to enjoy your pumpkin chicken curry:

    • Top this Thai pumpkin curry with cilantro and peanuts or cashews, and serve over jasmine rice or coconut rice.
    • Make a Thai-inspired dinner and serve this curry alongside a variety of dishes for everyone to share, such as this Thai buddha bowl, this Thai cabbage stir fry, and these low-carb shrimp pad Thai. 
    • Don’t forget dessert! End your meal with something sweet like this vanilla creme brulee or this easy apple cake. 
    A bowl of pumpkin curry with a spoon in the bowl.

    Expert Tips

    • Adjust the heat. Feel free to use more curry paste for a spicier curry and less for a milder version.
    • Cut potatoes into similar-sized pieces. Be sure to chop the potatoes so that they are similar in size. This will help them to cook evenly and avoid undercooked or overcooked pieces.
    • Simmer gently. Simmering the curry allows the flavors to infuse and prevents the coconut milk from separating, which can happen if the heat is turned up too high.

    Recipe FAQs

    Can I make this in a slow cooker?

    Yes! Add all of the ingredients to your slow cooker and cook for 4 hours on high or 6 hours on low.

    Can I make this in an instant pot?

    Yes, you can. Place all of the ingredients in your pressure cooker, lock the lid, and close the pressure valve. Set to the soup setting for 10 minutes and then manually release the pressure.

    A pot of pumpkin yellow curry with a spoon on the edge.

    More Delicious Pumpkin Recipes

    • Pumpkin Smoothie
    • Pumpkin Coconut Lentil Soup
    • Bowls of overnight pumpkin oatmeal on a table topped with berries.
      Overnight Pumpkin Oatmeal
    • Pumpkin dip recipe in a bowl surrounded by fruit and garnished with cinnamon sticks
      Pumpkin Dip Recipe

    Let's Be BFF's!

    If you tried this recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Pumpkin curry in a black bowl with cilantro and peanuts on top.

    Pumpkin Yellow Curry

    This one-pot Pumpkin Curry is a fall favorite! Made with tender chicken, coconut milk, garbanzo beans, and potatoes, it’s creamy, hearty, and full of flavor.
    5 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 5 minutes minutes
    Cook Time: 6 hours hours
    Total Time: 6 hours hours 5 minutes minutes
    Servings: 8 servings
    Calories: 449kcal
    Author: Kadee & Desarae

    Ingredients

    • 2-3 tablespoons olive oil
    • 1 small onion
    • 2 tablespoons garlic fresh, minced
    • 2 tablespoons ginger fresh, minced
    • ½ cup green bell pepper
    • 2 chicken breast sliced thin
    • 2 teaspoons salt
    • 2-3 tablespoons yellow curry paste I recommend Thai and True brand
    • 2 tablespoons sugar optional
    • 1 cup pumpkin puree do not use pumpkin pie filling
    • 1 teaspon turmeric
    • 2 cups potatoes peeled and cubed
    • 2 14-oz can coconut milk
    • 1 14-oz can garbanzo beans drained

    Instructions

    ONE-POT STOVE TOP INSTRUCTIONS

    • In pan heat oil, saute onions, peppers, garlic and ginger for a few minutes until onions are translucent. Add in chicken.
    • Once chicken is slightly browned, add in spices, sugar, curry paste, pumpkin puree and coconut milk. Stir together.
    • Turn heat to a med-low. Add in desired vegetables and beans. I like to use potatoes and carrots. You can also use sweet potatoes, cabbage etc. Bring to a simmer and let simmer for about 20 minutes, until potatoes are soft.

    SLOW COOKER INSTRUCTIONS

    • Mix all ingredients in slow cooker except rice. Set on high for 4 hours or low for 6.
    • Cook rice in rice cooker or over the stove.
    • Garnish with peanuts, pumpkin seeds, cashews, or cilantro.

    PRESSURE COOKER

    • Place all ingredients except rice and water in pressure cooker, lock lid, close pressure valve. Set to soup setting for 10 minutes, then manually release pressure. You can empty the pot and cook rice in pressure cooker, then serve, or cook rice stovetop while cooking curry.

    Video

    Notes

    • Adjust the heat. Feel free to use more curry paste for a spicier curry and less for a milder version.
    • Cut potatoes into similar-sized pieces. Be sure to chop the potatoes so that they are similar in size. This will help them to cook evenly and avoid undercooked or overcooked pieces.
    • Simmer gently. Simmering the curry allows the flavors to infuse and prevents the coconut milk from separating, which can happen if the heat is turned up too high.

    Nutrition

    Calories: 449kcal | Carbohydrates: 34g | Protein: 20g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 669mg | Potassium: 904mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5423IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 6mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

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    Reader Interactions

    Comments

    1. Margaret Fishman says

      January 10, 2022 at 7:06 pm

      5 stars
      I made this tonight for Hubby & I and we loved it. However, I was appalled at the two tablespoons of salt listed on the ingredients. Since the word Tablespoon was spelled out on that line, but abbreviated for all of the othe ingredients in tablespoons, I figured it must be an error and the author actually meant teaspoons. I used 2 teaspoons of salt, no sugar, 1 can of regular coconut milk and 1 can of light coconut milk. It was perfect! I topped it with some chopped cilantro & cashews. Delicious!

      Reply
    2. KATIE says

      October 12, 2020 at 5:49 pm

      5 stars
      Made this when my sister (Raney :)) came to visit and we loved it! We will definitely make it again and again!

      Reply
    3. kelly says

      November 11, 2019 at 9:13 pm

      5 stars
      my whole family, even my kids and picky dad ate this. We loved it!

      Reply
    4. Shanna says

      October 23, 2019 at 8:29 pm

      5 stars
      Made this for my parents and extended family. Was a little nervous because my parents don't love foreign or spicy food. I only used 2 tbsp of the curry paste and mild bell peppers and they all loved it. obessed with it!

      Reply
      • Desarae says

        October 23, 2019 at 8:33 pm

        Hurray!! I'm so happy it was a hit!

        Reply
    5. oaklee says

      October 23, 2019 at 8:27 pm

      5 stars
      ok, I ordered this curry paste and it really is pretty bomb. I've also tried several curry pastes and will keep using this one.

      Reply
      • Desarae says

        October 23, 2019 at 8:32 pm

        It is THE BEST curry paste right? I'm so glad you love it.

        Reply
    6. Hannah says

      October 23, 2019 at 8:26 pm

      5 stars
      my entire family, even my picky picky eaters ate this! definitly going on the rotation menu.

      Reply
      • Desarae says

        October 23, 2019 at 8:32 pm

        My picky eaters loved it too!! There is always one in the family!

        Reply
    7. Bdog says

      October 23, 2019 at 8:26 pm

      5 stars
      Made this tongiht and my husband said its the best curry he's ever had!

      Reply
      • Desarae says

        October 23, 2019 at 8:32 pm

        yay! that makes my day!

        Reply
    8. Erin V says

      October 16, 2018 at 9:57 am

      5 stars
      :)

      Reply
    9. Erin V says

      October 16, 2018 at 9:56 am

      The refreshing way you guys mix flavors in these recipes is amaaaazing- this is perfect for me right now that I'm in this autumn pumpkin phase!

      Reply
    5 from 9 votes

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