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Clean recipe · getinspiredeveryday.com

Pumpkin Curry

A super creamy curry, double packed with veggies thanks to the pumpkin!

Original recipe: getinspiredeveryday.com

Yield:
4 servings
Prep:
20 min
Cook:
20 min
Total:
40 min
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Pumpkin Curry

Ingredients

  1. 1 tbsp avocado oil
  2. 1 pound boneless skinless chicken thighs (cut into 1/2" pieces)
  3. 3 cloves garlic (minced)
  4. 1 tbsp minced ginger
  5. 2 tbsp yellow curry paste (or Thai red curry paste, Mae Ploy brand)
  6. 1 yellow onion (12 ounces, peeled and diced into 1/2" pieces)
  7. 2 cups carrots (peeled and sliced 1/4" thick, 3-4)
  8. 12 ounces broccoli (1-2 heads)
  9. 1 tbsp lime zest (grated with a microplane, or 2 lime leaves)
  10. 1/2 tsp sea salt (more or less to taste)
  11. 15 ounce can pumpkin purée
  12. 13.5 ounce can coconut milk (full fat)
  13. 2 tbsp freshly squeezed lime juice
  14. 1 tbsp fish sauce (optional)
  15. 1 tbsp coconut sugar
  16. Freshly steamed jasmine rice (or cauliflower rice)
  17. Toasted chopped cashews or peanuts
  18. Lime wedges & cilantro

Instructions

  1. Start by prepping all the ingredients for the curry. For the broccoli, peel away the tough outer layer from the stems. Then slice the broccoli stems 1/4" thick and set them aside with the carrots. Cut the broccoli crown into bite-sized florets, and set them aside separately to add in at the end of the cooking time.
  2. Preheat a Dutch oven or large 15" skillet over medium-high heat. When the pan is hot but not smoking, add the avocado oil and sauté the chicken until browned and barely cooked. Remove the chicken from the pan and set it aside.
  3. Add the garlic, ginger, and curry paste to the pan and cook, stirring constantly to break up the curry paste over medium heat. Add more oil if necessary.
  4. Next, add the diced onion, carrots, and broccoli stems to the pan and sauté over medium heat until the veggies are just starting to soften, 3-4 minutes.
  5. Add lime zest, pumpkin purée, and coconut milk. Bring the curry to a simmer, scraping up any browned bits from the bottom of the pan. Cook just until the veggies are tender and the sauce is slightly thickened, 8-10 minutes. If the sauce is too thick, add a touch of water or chicken stock to thin it out.
  6. Add the broccoli florets and simmer for 3-4 additional minutes until the broccoli is tender. Finally, add the chicken back to the pan and simmer until cooked through.
  7. Remove the pan from the heat, and stir in the lime juice, fish sauce, and coconut sugar to your taste. Taste to adjust the seasonings, and serve immediately with your choice of sides.