Pumpkin Coconut Curry

December 16, 2021 Leanne Ray
Pumpkin Coconut Curry | Food & Nutrition Magazine | Volume 10, Issue 5
Photography by David Raine | Food styling by Breana Moeller | Prop styling by Brooke Doyle

A seasonal twist on comforting red curry is studded with vibrant and crisp vegetables, lean chicken breast and warm spices.

SERVINGS: 6
SERVING SIZE: ⅔ cup (200 grams)
PREP TIME: 10 minutes
COOKING TIME: 20 minutes

Ingredients

  • 2 tablespoons (30 milliliters) olive oil
  • 1 small red onion, diced
  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon fresh ginger, minced
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon black pepper, divided
  • 1 medium red bell pepper, sliced
  • 2 large carrots, peeled and sliced on a bias
  • 1 medium zucchini, sliced in half moons
  • 1 14-ounce can (400 milliliters) light coconut milk
  • ½ cup (120 milliliters) vegetable broth
  • ½ cup canned pumpkin puree
  • 2 tablespoons red curry paste
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons brown sugar
  • 8 ounces pre-cooked chicken breast, chopped into bite-size pieces

Instructions

  1. Heat oil in a Dutch oven over medium heat. Add onion and sauté until translucent, about 2 to 3 minutes. Add garlic, ginger, ¼ teaspoon salt and ⅛ teaspoon black pepper. Cook another 1 to 2 minutes, stirring occasionally to prevent burning.
  2. Add bell pepper and carrots and cook 5 minutes or until vegetables are slightly tender but still crisp. Add zucchini and cook another 2 to 3 minutes until bright green.
  3. Add coconut milk, vegetable broth, pumpkin puree, curry paste, pumpkin pie spice and brown sugar, plus the remaining salt and pepper. Increase heat to high and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes until thickened, giving flavors a chance to develop.
  4. Add chopped chicken and stir until the chicken is warmed through and reaches a minimum internal temperature of 165°F (74°C).

Cooking note: Serve with cooked rice, cauliflower rice or bread for dipping.

NUTRITION PER SERVING: 215 calories, 10g total fat, 4g saturated fat, 32mg cholesterol, 774mg sodium, 18g carbohydrate, 3g fiber, 11g sugar, 13g protein, NA potassium, NA phosphorus

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Leanne Ray
Leanne Ray is a food blogger, recipe developer and freelance food photographer based in Denver. Connect with her at HealthyishAppetite.com where she creates approachable, plant-forward recipes that satisfy.