Easy Pumpkin Curry

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!

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. 

• 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.

• 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.

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. 

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

More Delicious Pumpkin Recipes

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