Pumpkin Chicken Curry that can easily be made vegan with a plant-based protein and is so delicious for the Fall!

Ingredients

Serves: 4-5

Pumpkin Chicken Curry

• 1/2 yellow onion, diced
• 1 large carrot, diced
• 2 garlic cloves, minced
• 1 cup green peas, fresh or frozen
• 1/2 cup pumpkin
• 1 (13.5 oz) can lite coconut milk or 8-10 oz. vegetable broth
• 1 Tbs red curry paste
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp cinnamon
• 1 Tbs curry powder
• Salt & black pepper to taste
• Oil for cooking
• 1/2 lb. seitan chick’n or chicken breast, seared or sautéed
• Cooked jasmine rice for serving

Directions

1. Prepare your vegetables and rice and cook your protein separately to temperature.
2. In a large skillet, set heat to medium. Once hot, add enough oil to lightly coat the pan, then sauté the onion for 5 minutes, until translucent.
3. Then, add the carrots and stir together for another 5 minutes before adding the garlic and peas. Stir for 1 minute. Add the seasonings and curry paste. Stir together for 2 more minutes.
4. Add the coconut milk and pumpkin puree, and stir until well combined. Reduce heat, cover with a lid, and simmer for 15-20 minutes, adding the protein toward the end. Taste and adjust seasonings as desired.
5. Serve with rice and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, and Facebook.