Try this 4 Ingredient Pumpkin Curry for a quick and tasty dinner! With creamy coconut milk, sweet pumpkin, bold tikka masala, and tender chicken thighs, it’s a delicious meal perfect for busy weeknights.
Ever wonder if you can really make a great curry with just four ingredients? I’m here to tell you, you absolutely can! No need for a long list of spices or hours in the kitchen. Plus, it tastes even better the next day.
All I use is pumpkin, chicken thighs, coconut milk, and tikka masala paste. Seriously, it’s that simple.
This recipe is foolproof, whether you’re a total newbie or pretty handy in the kitchen. It’s the kind of meal that makes me feel like a kitchen wizard without all the fuss.
Let’s make this curry. Trust me, it’s a keeper!
🥰 Why You Will Love This Recipe?
- Simple Ingredients: You’ll love this recipe because it uses just four easy-to-find ingredients. There’s no need for a long list of spices and herbs; it’s the ultimate weeknight dinner hack.
- Quick and Easy: In a rush? This recipe is perfect for you. It’s quick to prepare, so you can have a restaurant-quality meal on your table in no time, leaving you more of your evening to enjoy.
- Customizable: Want to add more veggies, tofu, or change the protein? Go ahead! This recipe is flexible, allowing you to tweak it according to your preferences and dietary needs.
- Restaurant-Quality Flavors: The Tikka Masala Paste adds a delightful twist, offering deep, rich flavors that bring a touch of gourmet dining to your own kitchen.
- Even Better as Leftovers: If you have leftovers, you’re in for a treat because this curry tastes even better the next day. So, feel free to make extra for a delicious lunch or dinner tomorrow.
🥘 Ingredients and Substitutes
- Pumpkin. The main flavor and texture of the curry. Swap it with butternut squash, acorn squash, or sweet potatoes if pumpkin isn’t available.
- Chicken Thighs (boneless, skinless). They add juicy protein to the dish. For a vegetarian version, use firm tofu, chickpeas, or seitan.
- Coconut Milk. Brings creaminess and a slight sweetness, balancing the spices. No coconut milk? Use heavy cream or almond milk for a creamy twist.
- Tikka Masala Paste. This is what gives the curry its rich and aromatic flavor. If unavailable, try Garam Masala and tomato paste, or a mix of curry powder, paprika, and cayenne for a spicy kick.
👩🍳 Step-by-step Directions
First, I start by prepping all the ingredients. I clean the pumpkin and chop it into 1-inch cubes. I do the same with the meat, cutting it into similar-sized pieces.
Then, I heat up a heavy-bottomed skillet with a teaspoon of oil and sear the meat. I’m not cooking it through, just until it gets a nice golden crust.
Next, I add the Tikka Masala paste to the skillet and sauté it with the meat for about 3 minutes to get the flavors going.
I pour in the coconut milk next and stir everything well to make sure the flavors blend nicely.
Once the sauce is mixed with the coconut milk, I toss in the diced pumpkin.
I add a bit of water and check for seasoning, adding salt or spice as needed.
I cover the skillet with a lid and let it simmer on low heat for about 20 minutes, until the pumpkin is tender.
To finish, I serve it with something simple like rice or bread to soak up all that delicious sauce, because the curry itself is packed with flavor.
🍽️ Serving Suggestions
- Family Dinners: I serve it in rustic ceramic bowls with a side of steamed jasmine rice. I top it off with fresh cilantro and a squeeze of lime for a fresh touch. It’s perfect for a cozy meal with the family or a laid-back Sunday lunch with friends.
- Romantic Dinner: For something a bit more special, I plate the curry in elegant, shallow dishes alongside fragrant basmati rice. I sprinkle some black sesame seeds on top for a sophisticated look. A couple of candles and a glass of crisp white wine or coconut water with lime really set the mood.
- Weekday Lunch: I pack the curry in sturdy, leak-proof containers with some warm naan or pita triangles for dipping. I also toss in some cucumber and carrot sticks for a fresh crunch. It’s a great way to make my colleagues a bit jealous during lunch!
- Casual Gathering: For a party, I serve the curry in mini bowls or shot glasses for bite-sized portions. I lay out toppings like chopped peanuts, shredded coconut, and various chutneys so everyone can customize their own. It’s great with Indian snacks like samosas and pakoras.
🏆 Expert Tips. What to Pay Attention To?
- Choosing Pumpkin or Squash: Pick ones that are firm, with bright, even colors and no soft spots. This ensures a flavorful curry base that isn’t too watery.
- Using Chicken: Boneless, skinless chicken thighs are best—they’re juicier and don’t dry out as easily, keeping your curry tender.
- Adjusting Spices: Start with a small amount of Tikka Masala Paste and add more gradually to suit your taste for spice. Remember, it’s easier to add than to take away!
- Simmering: Let the curry simmer gently on low heat to prevent the coconut milk from separating. A slow simmer is key to developing deep flavors.
- Stirring: Stir gently, especially when using pumpkin or squash, to keep those chunks intact. Vigorous stirring might break them apart.
🤔 Answering Your Questions:
Can I Use a Different Type of Pumpkin or Squash for This Recipe?
Absolutely! You can use butternut squash, acorn squash, or sweet potatoes as substitutes for pumpkin. They’ll provide a similar sweet and earthy flavor and creamy texture, making your curry equally delicious.
Can I Make This Recipe Vegetarian or Vegan?
Yes, you can easily adapt this recipe. To make it vegetarian, replace the chicken with firm tofu, chickpeas, or seitan. For a vegan version, use tofu and substitute coconut cream for the dairy-based cream.
What if I Can’t Find Tikka Masala Paste?
No worries! If you can’t find Tikka Masala Paste, you can create a similar flavor profile by using a combination of Garam Masala and tomato paste. Alternatively, mix curry powder, paprika, and a pinch of cayenne pepper for a homemade spice blend.
How Can I Adjust the Spice Level to My Liking?
Start with a small amount of Tikka Masala Paste and taste as you go. If you prefer a spicier curry, gradually add more paste until it reaches your desired level of heat. Remember, you can always add more spice but can’t take it away.
What Side Dishes Go Well With This Curry?
Pair your Pumpkin Curry with jasmine rice, basmati rice, or naan bread for a classic combination. If you’re looking to add more veggies, steamed broccoli or a fresh cucumber and tomato salad make excellent side choices.
📋 Recipe Card:
4 Ingredient Pumpkin Curry
Equipment
Ingredients
- 1 lb Pumpkin
- 1 lb Chicken Thighs boneless skinless
- ¾ cup Coconut Milk
- 3 ½ oz Tikka Masala Paste
- ¾ cup Water
Instructions
- To start, peel and dice the pumpkin into approximately 1-inch cubes.
- Slice the meat into pieces roughly equal in size to the pumpkin.
- Sear the meat over high heat until it lightly browns.1 lb Chicken Thighs
- Add the Tikka Masala paste and sauté for an additional 3 minutes.3 ½ oz Tikka Masala Paste
- Pour in the coconut milk, stirring well to blend the sauce.¾ cup Coconut Milk
- Add the diced pumpkin and water, mix, cover with a lid, and simmer for 20 minutes over low heat.1 lb Pumpkin, ¾ cup Water
- Serve alongside your favorite side dish.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Tikka Masala Paste: Try different brands to explore various flavor profiles. Some are spicier, others milder, so adjust according to your taste.
- Vegetarian/Vegan Options: Swap the chicken for tofu, chickpeas, or your preferred meat substitute. Use plant-based creamers if you’re keeping it dairy-free.
- Creamier Curry: For a smoother texture, puree some of the pumpkin and stir it back into the curry.
- Garnishes: Don’t be shy about garnishing. Add toasted nuts, fresh cilantro, or a drizzle of lime juice to enhance flavor and texture.
- Meal Prep Friendly: This curry can be made ahead and reheated, making it perfect for busy days.
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