Making a big pot of curry is one of those comforting meals you can return to again and again during a busy work week. Even from scratch, the process is simple and straightforward, and usually ready in about thirty minutes. To streamline it even more, I reached for a jar of pre-made curry sauce I found at my local Whole Foods (mine was Masala Mama brand, but any store-bought jar would do), and it became the short-cut I know I will use from here on out.
Still, I wanted to give the dish a little more oomph, so I incorporated another pantry staple for both flavor and fiber. Enter: pumpkin puree.
The recipe calls for just ½ cup, so it is not enough to call it “pumpkin curry,” but just enough to add a velvety texture and subtle sweetness that perfectly complements the spice. It also provides a fiber boost, which we all need more of these days. I love serving it over white rice, but cauliflower rice or any grain you enjoy would work beautifully. This is one of those recipes you’ll want to bookmark for a quick weeknight dinner or a cozy night in.
Why You’ll Love This Recipe
Quick and effortless. Comes together in about 30 minutes with minimal prep. Perfect for busy weeknights.
Made with pantry staples. A jar of curry sauce and a can of pumpkin puree make this meal both convenient and nourishing.
Creamy without the heaviness. The pumpkin adds velvety texture and subtle sweetness without the need for cream or extra oil.
Balanced and satisfying. Protein, fiber, and complex carbs come together to create a wholesome, filling meal.
Customizable. Serve over white rice, cauliflower rice, or even quinoa for a gluten-free, gut-friendly option.
Healthified Notes
Water-based cooking method: Instead of using oil, this recipe starts with a bit of broth to sauté the vegetables and cook the chicken. It keeps the dish lighter and easier to digest while still locking in flavor (the recipe isn’t entirely oil-free however, as there is olive oil in the curry sauce).
Pumpkin for fiber + texture: Just ½ cup adds a boost of fiber and nutrients like beta-carotene, plus a silky-smooth consistency that enhances the curry sauce without making it taste like pumpkin.
Choose your curry: I used Masala Mama Boom Boom Curry, but any clean-ingredient curry sauce or paste will work. Adjust the heat level to your liking.
Protein flexibility: Chicken works beautifully here, but you can easily substitute shrimp, tofu, or chickpeas for a plant-based version.
Serve it your way: White rice makes it comforting and classic, but you can use cauliflower rice, quinoa, or basmati as well.
Weeknight Curry Chicken Featuring a Fiber-Filled Twist {Gluten-Free, Dairy-Free}
Equipment
- Large pot or Dutch Oven
Ingredients
- ½ to ¾ cup chicken broth for cooking
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
- 1 ½ – 2 cups carrots sliced (from about 2 large; optional veggie add-in)
- 1 jar Masala Mama Boom Boom Curry Sauce see note
- ½ cup canned pumpkin purée
- Sea salt to taste
- Juice of ½ lime optional
- Cooked rice or cauliflower rice for serving
- Fresh cilantro or parsley for garnish
Instructions
- In a large skillet or pot over medium heat, pour in enough broth to cover the bottom (about ½ cup). Once simmering, add the chicken and a pinch of sea salt. Cook for 6 to 8 minutes, stirring occasionally, until mostly cooked through. Add a splash of broth if needed to prevent sticking.
- Add the carrots and cook for another 5 minutes, stirring occasionally until carrots have softened and brightened in color.
- Stir in the Masala Mama Boom Boom Curry Sauce and pumpkin purée. Mix well to coat the chicken and veggies evenly. If it looks too thick, add a splash of broth until it reaches your desired consistency. Reduce the heat to medium low and simmer 10 to 15 more minutes until chicken is fully cooked and the flavors meld together, stirring occasionally to prevent the bottom from burning
- Stir in lime juice (if using), taste, and adjust seasoning as needed. Serve warm over rice or cauliflower rice, and top with fresh cilantro.
