One Pot Chicken and Pumpkin Coconut Curry

This one pot chicken and pumpkin coconut curry is an incredibly warming and satisfying meal that is easy enough to make any night of the week! Made with a rainbow of vegetables, canned pumpkin puree, coconut milk, curry paste, and chicken (or tofu for a vegan option!). Comforting and requires minimal clean up!

Curries are synonymous with comfort food in our house. Whenever I feel like we need a little extra love on our dinner plate this is a dish I reach for again and again.

It’s got a little bit of everything, a rainbow of veggies, and mouth-watering bold flavors. There’s just *something* in the magic that a curry brings that has the power to lift spirits and bolster some feel good vibes.

And this one, is incredibly delicious.

Why you’ll this recipe

This pumpkin coconut curry is:

• Packed with veggies
• Customizable
• Satisfying
• Comforting
• Filling
• Brothy
• Downright delicious!

Ingredients

While the ingredient list might seem a bit long, I promise that all it takes is about 10-15 minutes of prep and you’ll quickly be on your way to a delicious pot of steaming pumpkin curry.

(If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!)

Here’s exactly what you need to make this curry:

• Sesame oil – or another oil of choice, but sesame oil does impart a nice flavor to the curry.
• Yellow onion
• Garlic
• Ginger
• Red curry paste – Thai Kitchen is my go to brand, because it’s easy to find and it’s whole30, vegan, gluten free, and paleo friendly!
• Turmeric
• Butternut squash or pumpkin – Both cubed butternut squash and pumpkin work excellent for this recipe. You could also substitute sweet potato or another type of squash.
• Red pepper
• Carrots
• Broccoli
• Canned pumpkin puree
• Broth
• Coconut aminos
• Chicken breast
• Coconut milk
• Lime juice
• Sea salt
• Cauliflower rice, or regular rice, cilantro, & chili oil for serving

How to make this coconut pumpkin curry

After prepping the veggies and aromatics, the rest of the recipe is a breeze. It comes together in one pot, and is guaranteed to make your house smell A-M-A-Z-I-N-G.

Here’s the step-by-step instructions:

Step 1: Prep all the veggies, chicken, and aromatics

This recipe comes together best when all ingredients are prepped before you start cooking. Take 10-15 minutes to chop and cut everything and have it ready waiting by the stove before you begin cooking.

Step 2: Create the flavor base for the curry

Heat sesame oil in a large soup sized pot over medium heat. When hot, add sliced onion and cook until starting to soften – about 5 minutes. 

Add garlic, ginger, turmeric, and red curry paste, and cook for another minute, stirring frequently, to release the aroma and flavor of the spices.

Step 3: Add the veggies, broth, and chicken

Add cubed butternut squash or pumpkin, red pepper, and carrots. Stir, and cook for another 5 minutes, to start to cook veggies and infuse with spices. 

Add pumpkin puree, broth, and coconut aminos and stir to combine. Bring to a simmer. 
Once simmering, add chicken breasts and cover. Cook for about 15-20 minutes – until chicken is cooked through and veggies are tender. 

Step 4: Add coconut milk and broccoli

Add coconut milk and broccoli florets to the pot. Bring back to a simmer and cook another 5 minutes or so – until broccoli is bright green and tender. 

Step 5: Finish the pumpkin curry and serve!

Season with juice of 1 lime and 2 teaspoons sea salt, or to taste. 

Serve with cauliflower rice, some fresh cilantro, chili oil, and chili flakes if desired. 

What to serve with this coconut pumpkin curry

To keep this recipe whole30 and paleo, this curry is delicious with cauliflower rice, or served all by itself!

If you’re not doing a Whole30 it’s also really good with rice or rice noodles.

How to store, re-heat, and freeze this one pot pumpkin curry

To store: This pumpkin curry will keep in a covered container in the refrigerator for up to a week. For the best texture, store separately from cauliflower rice, rice, rice noodles, etc.

To re-heat: To re-heat simply warm gently on the stove, or in for 1-2 minutes in the microwave.

To freeze: You can freeze this curry for up to 4 months. Store in a freezer safe container, making sure to leave an inch of space between the curry and the lid. To thaw, move to the refrigerator to thaw overnight, and then heat gently on the stove, stirring occasionally as it re-heats.

Substitutions & swaps

This recipe is very friendly to customizations.

To make this curry vegan: Simply swap the chicken for tofu, and make sure you use a vegetable broth.

Here’s a few substitution ideas to get you started:

• Swap the chicken for another protein like shrimp, or fish. If you choose seafood keep in mind that it cooks much faster than chicken, and can overcook quickly. For shrimp and smaller pieces of fish I would recommend adding them at the same time as the coconut milk and the broccoli, and keeping a close eye on it so it doesn’t overcook.
• Instead of butternut squash or pumpkin substitute sweet potato.
• Add some thinly sliced strips of cabbage in place of the broccoli.
• Swap cauliflower for the broccoli. Since cauliflower is a little more hearty than broccoli I would recommend adding it with the first round of vegetables.

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