This pumpkin coconut chicken curry is the perfect proof that I should just leave the baking to the experts and I’ll stick to the savory foods. I was working my bum off trying to come up with delicious and innovative pumpkin desserts, when what I should have been doing is using my pumpkin in savory dishes! This warm and creamy, yet spicy curry is a wonderful meal to welcome those cold fall nights.
I would love to tell you that these meal made for delicious leftovers, but I cannot because there was nothing leftover after the first night!! So, if I can impart any wisdom on you, I would tell you to double the recipe because you will be wanting more later.
You can see here that I paired the chicken curry with some rice and roasted brussels sprouts when I made it. I go back and forth of whether or not I should be including grains in my diet, but as the temperatures drop I find myself reaching for a bag of rice or quinoa more frequently. When you make this dish you will definitely want something good and carb-y like rice or naan to soak up all of the creamy sauce.
Be sure to read through all the directions because your last cooking step will determine how thick the sauce will be. Less cook time leaves you with a thinner, lighter sauce and more cook time, of course, gives you a thicker, deeper sauce. I’ve made it both ways and its great!
P.S. make sure to look below the recipe card to see how you could sub chickpeas for the chicken and make it fully vegan!!
Not a meat person? You can make this recipe fully vegan by subbing the chicken for 2 cans of chickpeas!
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