Pumpkin and Chicken Curry

This filling curry is tasty and quick to make


Pumpkin and Chicken Curry


Serves 8

1 tbsp oil
2 onions, peeled and sliced
1 tbsp curry powder
pepper to taste
3 cups water
1/4 cup coconut cream
1 stock cube
1 kg pumpkin, peeled and diced
1 cup beans, sliced
1 cup frozen peas
4 cups cooked chicken, sliced
4 cups cooked brown rice
mint sprigs for garnishing


  1. Heat the oil in a large pan
  2. Add the onion and cook until it becomes clear
  3. Add the curry powder and pepper
  4. Add water, coconut cream, stock cube and pumpkin
  5. Bring to the boil and reduce the heat and simmer for 15 minutes until the pumpkin is soft
  6. Add the beans, peas and chicken, cook stirring gently for about 15 minutes until heated through and steaming hot
  7. Serve with hot cooked brown rice and garnish with parsley

Nutrition Information Panel

Per Serving [8 Serves]
Energy 1680kj
Protein 23.2g
Total fat 11.6g
- saturated fat 4.6g
Carbohydrates 46.6g
- sugars 12.4g
Fibre 7.3g
Sodium 147mg

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