It’s Pumpkin Time…

This warm and hearty meal has wonderful flavors that are savory and grounding for a fall day. I added sauteed veggies to round it out. Or substitute all veggies for the chicken (such as peppers, cauliflower, carrots, broccoli, zucchini) for a plant-based meal. Yum!

Pumpkin Chicken Curry


  • 2 Tbsp coconut oil, divided
  • 1 lb boneless, skinless organic chicken breast or thighs cut into cubes
  • 3/4 cup chopped yellow onion
  • 1 Tbsp grated fresh ginger
  • 1 garlic clove, minced
  • 2 Tbsp yellow curry powder
  • 1/2 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1/4 tsp salt
  • 1 cup canned pure pumpkin
  • 1/2 cup coconut milk
  1. Heat 1 Tbsp coconut oil in a medium saute pan over medium heat. Add chicken; brown the meat on all sides. Remove the chicken to a plate; set aside.

  2. Heat remaining coconut oil in the pan over medium heat. Saute onion, ginger and garlic until the onion is translucent, approximately 2 to 3 minutes. Stir in the curry powder, spices and salt. Cook mixture 1 minute.

  3. Stir in the pumpkin and coconut milk, then add the browned chicken. Bring sauce to a summer. Reduce heat to low; cook an additional 8 to 10 minutes until the chicken is cooked through.

  4. Serve with rice or quinoa. I added sauteed organic zucchini and red bell peppers. Makes 6 servings


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