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Spicy Pumpkin Curry

Jackie Bowker

Super delicious, dairy free pumpkin soup. Perfect for cooler weather to warm the soul.

PREP TIME 10 mins

COOK TIME 25 mins

COURSE lunch and dinner




  • 500 gram chicken
  • 1/4 pumpkin Kent
  • 1 capsicum red
  • 1 broccoli
  • 1 cup snow peas
  • 200 ml coconut milk
  • 1/2 cup chicken stock
  • 2 tbsp red curry paste
  • 1 tsp garlic to taste
  • 1 tsp ginger to taste
  • 1 tsp chilli flakes to taste


  1. Preheat the oven to 180 degrees, cut pumpkin and roast for around 20 mins.
  2. Whilst roasting, dice chicken and begin to cook on a medium heat with ginger, garlic and chilli flakes until chicken is lightly browned then take out of the pan and put aside.
  3. Chop all the other ingredients and add to the pan with a dash of olive and water and stir.
  4. Once slightly cooked, add curry paste, stir well then add coconut milk and chicken stock. Cook and stir for a further 5 minutes, then add pumpkin and chicken.
  5. Reduce heat and leave to simmer for 10 minutes or until veggies and chicken are cooked completely.
  6. Serve with cauliflower rice.


  • Sodium: 153mg
  • Calcium: 132mg
  • Vitamin C: 198mg
  • Vitamin A: 10795IU
  • Sugar: 8g
  • Fiber: 6g
  • Potassium: 1151mg
  • Cholesterol: 46mg
  • Calories: 343kcal
  • Trans Fat: 1g
  • Saturated Fat: 13g
  • Fat: 21g
  • Protein: 19g
  • Carbohydrates: 23g
  • Iron: 5mg

KEYWORD healthy curry recipes, healthy dinner, healthy lunch, spicy recipes

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