There is something truly magical about the vibrant flavors and comforting warmth of a curry that makes it a favorite weeknight supper and a special meal to share. This Pumpkin Chicken Curry with Vegetables and Coconut Milk Recipe is a delightful twist on classic curry, blending the natural sweetness of pumpkin with tender chicken, crisp vegetables, and creamy coconut milk. The layers of turmeric-rich curry paste, zesty lime, and just a touch of sweet and salty seasoning come together to create a dish that’s as nourishing as it is delicious. Whether you’re cooking for your family or hosting friends, this curry will fill your kitchen with irresistible aromas and your plates with bold colors and textures that invite everyone to dig in.

A black skillet filled with a thick orange sauce layered with green broccoli florets and slices of orange carrots scattered evenly throughout. The sauce also contains chunks of light tan pieces, possibly tofu or nuts, adding texture. The skillet rests on a black and white striped cloth, placed on a white marbled surface. Around the skillet, there are small bright orange mini pumpkins, fresh green cilantro sprigs, lime wedges, and scattered cashew nuts creating a colorful and fresh setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Pulling together this Pumpkin Chicken Curry with Vegetables and Coconut Milk Recipe is easier than you might think. Each ingredient plays a vital role in creating the perfect balance of flavors, texture, and color in the curry—from the fragrant curry paste and fresh veggies to the creamy coconut milk and hearty pumpkin purée.

Avocado oil: A neutral oil with a high smoke point, perfect for sautéing without overpowering other flavors.
Boneless skinless chicken thighs: These stay tender and juicy throughout cooking, soaking up all the curry’s spices.
Garlic cloves: Adds a robust and savory depth that wakes up the palate.
Minced ginger: Brings a warm, zesty freshness to brighten the curry.
Yellow curry paste: This is the heart of the dish, providing rich, complex spices and heat.
Yellow onion: Adds natural sweetness and texture once softened.
Carrots: Their slight crunch and sweetness contrast beautifully against the creamy sauce.
Broccoli: Both stems and florets add vibrant green color and fresh, earthy flavor.
Lime zest or lime leaves: Infuses the curry with a lively citrus aroma.
Sea salt: Essential for balancing and enhancing all the flavors.
Pumpkin purée: Creamy and subtly sweet, it lends the curry its beautiful fall color and smooth texture.
Coconut milk (full fat): Makes the sauce luxuriously creamy and mellow.
Freshly squeezed lime juice: Provides a bright, tangy finish that cuts through the richness.
Fish sauce (optional): Adds an umami kick that deepens the flavor complexity.
Coconut sugar: Balances tart and spicy notes with a touch of natural sweetness.
Steamed jasmine rice or cauliflower rice: The perfect base to soak up every delicious drop of the curry.
Toasted chopped cashews or peanuts: For a satisfying crunch and nutty flavor contrast.
Lime wedges and cilantro: Classic fresh garnishes to brighten every bite.

How to Make Pumpkin Chicken Curry with Vegetables and Coconut Milk Recipe

Step 1: Prep Your Veggies and Chicken

Start by giving all your ingredients some love and attention. Peel the tough outer layer from the broccoli stems and slice them thinly so they cook evenly alongside the carrots. Cut the broccoli florets into bite-size pieces and keep these separate to add in towards the end of cooking to maintain their bright color and crunch. Next, chop the chicken thighs into half-inch pieces for quick, even cooking. Prepping thoughtfully sets you up for a smoothly flowing cooking process.

Step 2: Brown the Chicken

Heat your Dutch oven or a large skillet over medium-high heat, then add the avocado oil. Once the oil shimmers but isn’t smoking, toss in the chicken pieces. Sauté the chicken just until it’s lightly browned and nearly cooked through; this step locks in juices and adds depth to the overall flavor. Remove the chicken and set it aside so we can build the curry sauce.

Step 3: Build Flavor with Aromatics and Curry Paste

In the same pan, add garlic, minced ginger, and yellow curry paste. Stir constantly over medium heat to gently toast the curry paste and infuse the oil with its spices. This unlocking of aroma and flavor is essential and makes the curry truly sing.

Step 4: Sauté Vegetables

Throw in the diced onion, sliced carrots, and broccoli stems. Sauté for 3 to 4 minutes until the veggies start to soften but still have bite. This layering of textures is key to creating a satisfying mouthfeel in the finished curry.

Step 5: Add Pumpkin Purée and Coconut Milk

Stir in the lime zest or lime leaves, followed by pumpkin purée and the full-fat coconut milk. Bring everything up to a gentle simmer, scraping up any flavorful browned bits from the pan’s bottom. This simmer will meld all those spices, creaminess, and pumpkin sweetness into a luscious sauce.

Step 6: Simmer Until Veggies Are Tender

Let the curry cook gently for 8 to 10 minutes, until the vegetables become tender and the sauce thickens slightly. If the sauce feels too thick, add a splash of water or chicken stock to reach your desired consistency. The magic is in this simmer, as the curry flavors continue to develop and deepen.

Step 7: Finish with Broccoli Florets and Chicken

Add the broccoli florets and cook for an additional 3 to 4 minutes, just enough to keep them crisp-tender and vibrant green. Then nestle the browned chicken back into the pan and let everything simmer together until the chicken is cooked through.

Step 8: Season and Serve

Remove the pan from heat and stir in freshly squeezed lime juice, optional fish sauce, and coconut sugar. These last touches bring brightness, umami depth, and just the right hint of sweetness to harmonize all the flavors. Taste the curry and adjust any seasonings before serving it up piping hot over your rice or cauliflower rice.

How to Serve Pumpkin Chicken Curry with Vegetables and Coconut Milk Recipe

Pumpkin Chicken Curry with Vegetables and Coconut Milk Recipe - Recipe Image

Garnishes

Fresh garnishes take this curry from delicious to unforgettable. Sprinkle toasted chopped cashews or peanuts over the top for a wonderful crunch and nutty contrast. Add bright cilantro leaves and lime wedges on the side so each person can customize their curry with a fresh citrus squeeze and herbaceous lift. These simple extras enhance the overall experience in subtle but impactful ways.

Side Dishes

This curry shines when paired with fluffy steamed jasmine rice that soaks up the rich sauce perfectly. For a lower-carb option, cauliflower rice is a fantastic substitute that keeps things light without sacrificing texture. Crusty naan or warm roti bread would also make lovely accompaniments, perfect for scooping up every last bite of this comforting curry.

Creative Ways to Present

For a festive family-style meal, serve the curry in a large beautiful bowl surrounded by bowls of rice and garnishes so everyone can dig in together and customize their portions. You can also portion it into individual bowls and drizzle a little coconut cream on top for added richness. Decorating plates with a sprinkle of finely chopped herbs or a swish of chili oil adds striking visual flair for a dinner party presentation.

Make Ahead and Storage

Storing Leftovers

This Pumpkin Chicken Curry with Vegetables and Coconut Milk Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness. Flavors will develop further overnight, making leftovers even more delicious.

Freezing

Freeze your curry in portions if you’d like to keep it longer. Use freezer-safe containers or heavy-duty zip-top bags and remove as much air as possible before sealing. It will keep for up to 3 months, making it a perfect make-ahead meal for busy days.

Reheating

To reheat, gently warm the curry on the stovetop over low to medium heat. Stir occasionally and add a splash of water or coconut milk if the sauce has thickened too much. Avoid microwaving if possible for the best texture and flavor retention.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs tend to stay juicier and less likely to dry out during cooking, which makes them ideal for this curry. If using breasts, watch carefully to avoid overcooking.

Is there a vegetarian version of this Pumpkin Chicken Curry with Vegetables and Coconut Milk Recipe?

Definitely! Simply swap the chicken for firm tofu or chickpeas for a hearty vegetarian-friendly option. You can also add more vegetables like bell peppers or snap peas.

What if I don’t have yellow curry paste?

If yellow curry paste isn’t available, Thai red curry paste makes a delicious substitute and brings a slightly different but equally vibrant flavor. Adjust the quantity if you prefer less heat.

Can I make this curry spicier?

Absolutely! Add fresh chili peppers or a pinch of cayenne powder when cooking the curry paste, or serve with chili flakes on the side so everyone can spice it up to their liking.

Is it okay to omit fish sauce?

Yes, you can omit fish sauce for a milder, vegetarian-friendly curry or replace it with soy sauce or tamari to maintain that umami flavor without any fish components.

Final Thoughts

This Pumpkin Chicken Curry with Vegetables and Coconut Milk Recipe has quickly become one of my all-time favorite dishes to make and share. Its comforting warmth, beautiful fall colors, and layers of complex yet accessible flavor make it a guaranteed crowd-pleaser. I can’t recommend enough giving this recipe a try—you’ll love how it fills your kitchen with delightful aromas and your dinner table with smiles. So grab some pumpkin purée, curry paste, and fresh veggies, and get cooking this comforting bowl of joy!

Pumpkin Chicken Curry with Vegetables and Coconut Milk Recipe