With the fall weather arriving, it is finally time for soups, stews, and all things pumpkin. One of my favorite fall dishes is a good pumpkin curry. I have loved using this recipe because it can easily be adapted to your preferences. While I prefer a vegetable curry, you can easily add chicken, turkey, or other meats to this mix. Try this curry for a quick meal in 30 minutes or less. Add whatever vegetables you have collected from your harvest for a healthy, nutritious, and colorful meal.
Pumpkin Curry Ingredients:
- 1 can Pumpkin Puree
- 3 tablespoons Olive Oil
- ¼-½ teaspoon Cayenne Pepper (add more or less depending on how hot you like)
- ½-1 teaspoon Curry Powder
- 5 cloves garlic minced
- 4 tablespoon Heavy Cream
- 2 cups Chicken Broth
- 1 medium Onion chopped
- ½ teaspoon salt
- 1 head of Cauliflower
- 2 Chicken Breasts cut into bite-size pieces
- 1 small head of Broccoli cut into small florets
- 1-2 sliced carrots
How to Cook Pumpkin Curry:
- If adding chicken, start by heating 2 tablespoons of olive oil in a large skillet at medium heat. Add bite-sized chicken pieces and cook for 3-4 minutes on each side. Set the chicken aside until your sauce is complete. Wipe the oil from the chicken out with a paper towel and return to heat.
- Saute your chopped onion in 1 tablespoon of oil until it starts becoming translucent, about 5 minutes. Add your garlic and cook for another minute.
- Stir in the chicken broth, heavy cream, cayenne pepper, salt, curry powder, and pumpkin puree.
- Add chopped cauliflower and optional broccoli and carrots.
- Bring to a boil, reduce heat and let simmer for 10 minutes or until the vegetables are tender.
- Add optional chicken to your pumpkin curry
- Serve over rice or pasta.