Description

This creamy chicken and pumpkin curry is a cozy gluten-free dinner perfect for fall evenings. Tender chicken simmers with pumpkin, coconut milk, and warming spices for a naturally dairy-free comfort meal.

Ingredients

Scale

1½ pounds boneless chicken thighs or breasts, cut into pieces

2 cups pumpkin puree or 1-inch pumpkin cubes

1 can (14 oz) full-fat coconut milk

2–3 tablespoons red or yellow curry paste

1 medium onion, finely chopped

3–4 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground turmeric

1 tablespoon oil

salt and black pepper to taste

1 tablespoon lime juice or rice vinegar

fresh cilantro for garnish (optional)

Instructions

1. Chop onion, mince garlic and ginger, and cut chicken into bite-sized pieces.

2. Heat oil in a pan over medium heat and sauté onion until translucent.

3. Add garlic, ginger, curry paste, and turmeric, stirring for 30 seconds to bloom the spices.

4. Transfer the sautéed mixture to the slow cooker and add chicken, pumpkin, and coconut milk.

5. Season with salt and pepper and stir gently to combine.

6. Cook on low for 6 hours or on high for 3–4 hours until chicken is tender.

7. Stir in lime juice and adjust seasoning with salt or a splash of water if needed.

8. Ladle curry into bowls and garnish with fresh cilantro and a squeeze of lime if desired.

9. Serve with rice, quinoa, or cauliflower rice while hot.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: main course
Method: slow cooker
Cuisine: fusion

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5
Sodium: 600
Fat: 22
Saturated Fat: 15
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 15
Fiber: 3
Protein: 25
Cholesterol: 80

Keywords: chicken pumpkin curry, fall crockpot recipes, gluten free, healthy dinner ideas, comfort food, crockpot curry, dairy free curry, weeknight meals