Pumpkin Yellow Curry

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

5 from 9 votes

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.

Prep Time5

Cook Time6

Total Time6 5

Course: Main Course

Cuisine: Indian

Servings: 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