Cashew Pumpkin Curry

OOO, this is a good one! Thank you Juli from PaleOMG. Here’s her original recipe, but I modified as I didn’t have everything and I wanted my own twist on it. We actually put ours over brown organic basmati rice, but I would suggest putting it over any kind of squash, zucchini hunks, eating it like soup, whatever. It was really good!


Cashew Pumpkin Curry


  • 1lb chicken thighs, cut into cubes
  • 4 garlic cloves, sliced (I used my mandolin slicer)
  • ½ white onion, thinly sliced
  • ½ red bell pepper, thinly sliced
  • 1 cup of mushrooms, thinly sliced
  • 1 cup of ½” sliced celery, sliced on the diagonal
  • 1 cup of ¼” sliced carrots, , sliced on the diagonal
  • ¾-1 can coconut milk (start with less, you can always add more! I like mine a bit more ‘soupy’)
  • 1/3 can pureed pumpkin
  • ½ – ¾  cup cashews
  • 3-4 tablespoon curry paste (can use powder) start out low, then add your heat
  • 1 tablespoon coconut oil
  • 2 teaspoon ground cumin
  • ¼ teaspoon red pepper flakes
  • salt and pepper, to taste
  • cilantro and green onions, to garnish


  1. Pull out a large skillet and place under medium heat. Then add your coconut oil.
  2. Add minced garlic then chicken as soon as the garlic becomes fragrant.
  3. Once the chicken begins to become white on all sides, add your coconut milk and pureed pumpkin to your chicken, carrots and celery; mix until the pumpkin breaks down.
  4. Now add your onions, pepper, shrooms and spices to cook down.
  5. When chicken is done cooking and your curry has thickened a bit, remove from heat and add your cashews to the curry mixture.
  6. Now place over your rice, squash, zucc or nothing, top with your green onions and cilantro and go to town!

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