October Pumpkin Month – Pumpkin Coconut Curry

pumpkin coconut curryOctober may not be officially called pumpkin month, but as far as I am concerned we can’t start this month without some great pumpkin recipes. The trouble with my thinking is that when pumpkin comes to mind so does pie, sugar filled baked goods and other things that I really shouldn’t be eating every day. So I am determined to share a few healthier options the next few posts. This time I am sharing a dish that is warm, full of seasonal flavor and easy on the body. Search our older posts for other pumpkin recipes like fresh grated pumpkin bread and watch the blog for the next few pumpkin recipes coming soon!


  • 2 skinless, boneless chicken breast halves – cut into small chunks
  • 1 teaspoon poultry seasoning
  • 1 tablespoon olive oil
  • 1 small sugar pumpkin – peeled, seeded and cubed (such as luxury pie or substitute butternut squash)
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 (1 inch) piece fresh ginger root, finely chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 pinch ground turmeric
  • 1 teaspoon red pepper flakes
  • ½ cup canned coconut milk
  • 1 ½ cup cups chicken broth
  • Salt to taste


  1. Season the chicken pieces with poultry seasoning and set aside. Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.
  2. Melt the butter in a separate skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric, and red pepper flakes. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 15 to 20 minutes over medium heat. Serve over rice or noodles.

About Rachel

Owner @ Brown Box Organics.
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