Pumpkin Curry is far from bland and boring and is a fun way to switch up your dinner routine and it’s great for meal prep too! This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! September is National Rice Month, a special month to celebrate the U.S. rice industry, including farmers, producers, and manufacturers. This year marks the 33rd Anniversary of National Rice Month! And this mouthwatering meal features plenty of U.S.-grown long grain white rice to celebrate! Some of my other favorite recipes using U.S.-grown rice are my Southwest Chicken Rice Bowls, Creamy Tuscan Chicken & Rice, and Spicy Honey Chicken Rice Bowls.
What is curry?
Curry is essentially a dish with a sauce or gravy made with a mixture of spices. The term has been loosely used and is used to describe a lot of dishes and meals.
U.S.-grown long grain white rice: I love this pumpkin curry over U.S.-grown long grain rice because the cooked grains are lighter, fluffier, and more separated than their medium or short grain counterparts, so it works well with the creamy curry sauce. U.S.-grown rice is nutrient rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc. Yellow curry powder: Curry powder is the only spice you’ll need. Any brand works fine. It is typically a combination of coriander, cumin, turmeric, ground ginger, dry mustard, black pepper, cinnamon, cardamom, and cayenne (or chili powder). Red Curry Paste: Adds tons of flavor to this dish. I love using the Thai Kitchen brand. Coconut milk: I recommend using a full-fat can of coconut milk to create a rich and creamy sauce. Pumpkin puree: be sure to use a 100% pumpkin puree, and not a pumpkin pie mix. Chicken thighs: I love how juicy and tender the chicken thighs are in this meal, but boneless, skinless chicken breasts work well, too.
