Pumpkin Chicken Curry

Pumpkin Chicken Curry

I know, I know, I have been a terrible blogger, barely posting! Life has been absolutely crazy and I know that is barely an excuse but hear me out. I’m Room Rep for both of my girl’s classes at different schools, I am on PTA to help plan and execute a Fall Fest, we have both girls in soccer, and my husband is one of their coaches. Plus it is the season of birthday parties so that adds and element of stress for sure.

BUUUUUT, this dinner is one of those saving graces, it is easy, everyone loved it, it makes a good amount, it can be made ahead (soccer practice nights), and it freezes like a dream. Plus it is healthy AF! It is naturally gluten free, dairy free, nut free, grain free, Keto, low carb, and swapping out the peas for little green beans means it can be Paleo and Whole30! Plus is gives you that slight pumpkin flavor without being overpowering and makes you feel in the Fall mood. It is a pot of cozy and you are going to want to make this over and over. Want it to be vegan, swap that chicken for some lentils for a beautiful dinner. Serve it over rice, cauliflower rice (riced butternut squash or broccoli would also be delish), with a side of naan or just straight up in a bowl.


Pumpkin Chicken Curry

  • 1 Tablespoon oil

  • 3 small chicken breasts, about 1.5 lbs, cut into 1” pieces

  • 2 Tablespoons Indian Spice Mix, divided

  • 1 large bell pepper, diced

  • 1 large onion, diced

  • 4 medium carrots, sliced

  • 2 teaspoons minced garlic

  • 2 teaspoons salt, divided

  • 1 can full fat coconut milk

  • 1 can pumpkin puree

  • 1 small head cauliflower, florets in bite-size

  • 1 cup frozen peas (if Whole30, use finely chopped green beans or omit)

- Heat a large pot at medium-high heat and add the oil, carefully add the chicken along with 1 Tablespoon of the Indian Spice Mix. Cook until chicken is thoroughly cooked.

- Add the onions, peppers, carrots, and garlic with the remaining Indian Spice Mix along with 1 teaspoon salt to the pot and stir. Cook until the vegetables are almost tender.

- Pour the coconut milk, pumpkin puree, and drop in the cauliflower into the pot. Lower the heat to medium-low and let simmer until cauliflower is tender, about 15 minutes, stirring occasionally.

- Finally add in the peas and the remaining salt to taste. Serve alongside cauliflower rice, rice, or naan. Garnish with a little cilantro!


This recipe is hearty, simple, and oh so cozy. The ingredients are totally normal pantry and fridge staples and this pot of warmth can be frozen for future dinners.

Cooking the chicken with half of the spice mix ensures your meal will be seasoned and steeped in that warm flavor with every bite. Then you add the vegetables along with more of that spice mix, deepening the flavor. Cauliflower can get over cooked and become mushy if you add it too soon, so add it with the pumpkin and coconut milk so it also has something to simmer and cook in. Frozen peas are so easy to use and you just pop them in the pot at the last second, no need to have them hang out too long!

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