Spicy Pumpkin Curry

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

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Spicy Pumpkin Curry

Super Nutritious Spicy Pumpkin Curry!
Prep Time 10 mins
Cook Time 25 mins
Course lunch and dinner
Servings 4
Calories 343 kcal


  • 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


  • Preheat the oven to 180 degrees, cut pumpkin and roast for around 20 mins.
  • 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.
  • Chop all the other ingredients and add to the pan with a dash of olive and water and stir.
  • 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.
  • Reduce heat and leave to simmer for 10 minutes or until veggies and chicken are cooked completely.
  • Serve with cauliflower rice.


Sodium: 153mgCalcium: 132mgVitamin C: 198mgVitamin A: 10795IUSugar: 8gFiber: 6gPotassium: 1151mgCholesterol: 46mgCalories: 343kcalTrans Fat: 1gSaturated Fat: 13gFat: 21gProtein: 19gCarbohydrates: 23gIron: 5mg
Keyword healthy curry recipes, healthy dinner, healthy lunch, spicy recipes
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