Pumpkin Curry is packed with chicken, potatoes, peppers, onions and peas, all simmered in a rich, pumpkin-spiked curry sauce. Ready in under 30 minutes and so easy to whip up, it’s the perfect dinner for busy weeknights! Plus, even kids love it!
Halloween’s behind us and Thanksgiving is just a week away! Can you believe it?? I sure can’t. What are your Thanksgiving plans? I’m going to my sister’s house up in the mountains and will be bringing my Cranberry Chutney and this way yummy salad. But it all seems to be happening too soon. I just don’t want time to pass too quickly and fall to be over because I am still pumped for pumpkin. Ya know what I mean?
In my last post, I promised you another pumpkin recipe and today, my friends, I am making good on that. This time I’m coming at you with a savory pumpkin dish—Pumpkin Curry. And if you love curry as much as I do, or even a little bit, you’re gonna love this delicious blend of chicken, potatoes, carrots, bell peppers, onions, and peas, all simmered in a rich, pumpkin-spiked curry sauce. It’s super speedy to make (I’m talking less than 30, people!) and so easy. Plus, if you’re like me and stocked up on canned pumpkin the minute fall hit and you were all about everything pumpkin, it’s a wonderful way to use up a can. Serve it over rice and you’re good to go!
- 1 Tbsp canola oil
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cloves garlic, minced
- 3 medium red potatoes, cut into bite-sized pieces
- 1 cup sliced carrots
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 14/ cup Thai red curry paste
- 1 15-oz can pumpkin puree
- 1 14-oz can coconut milk
- 1 cup water
- 1 tsp Sriracha
- 1 tsp salt
- ½ cup frozen peas, thawed
- Hot cooked rice
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through. Remove from pan.
- Add garlic and potatoes to pan and stir-fry potatoes until slightly tender, about 5 minutes. Add carrots and continue to cook until carrots are crisp-tender.
- Add onions and bell pepper to combine and cook an additional 2 minutes, stirring frequently.
- Reduce heat to medium-low. Add chicken back to pan and toss to combine. Add curry paste, pumpkin, coconut milk, water, Sriracha, salt, and peas and cook, stirring frequently, allowing mixture to simmer for about 3 minutes. Serve over hot cooked rice and enjoy!
