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pumpkin curry in a bowl with rice and Thai basil, crispy shallots, and chili crisp garnishes
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High Protein Pumpkin Curry

A protein and fiber packed curry made with tender chicken, root vegetables, and a creamy spiced pumpkin sauce.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Servings: 6 Bowls
Calories: 480kcal
Author: Mason Woodruff

Ingredients

  • 15 oz can Pumpkin Puree
  • 14 oz can Light Coconut Milk
  • 2 cups Chicken Bone Broth
  • 2 Tablespoons (42g) White Miso Paste
  • 2 Tablespoons (36g) Thai Yellow Curry Paste
  • 2 Tablespoons Coconut Aminos
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Fish Sauce
  • 32 oz Boneless Skinless Chicken Thighs
  • 16 oz bag Frozen Root Vegetables or frozen sweet potatoes, carrots, etc.

For Serving

  • 3 cups Steamed Jasmine Rice
  • Thai Basil chopped

Instructions

  • Add everything except the chicken thighs and frozen vegetables to a large Dutch oven and stir to combine. Once evenly mixed, add the chicken and veggies.
    • If you don't have a Dutch oven or large oven safe dish, use a slow cooker on high for 2-3 hours.
  • Place the lid on the Dutch oven and bake in a 350ºF oven for 2 hours.
  • Transfer the chicken to a separate bowl to shred before adding back to the pot. Salt to taste before serving.
  • Add ½ cup rice to a bowl along with 2 cups (about 430g) of the curry. Top with chopped Thai basil and any extra garnishes like chili crisp, lime juice, and crispy shallots, if desired.

Nutrition

Serving: 1 bowl | Calories: 480kcal | Carbohydrates: 57g | Protein: 39g | Fat: 11g | Fiber: 8g