Pumpkin Butter Chicken
Dairy free, Egg free, Gluten Free, Nut free, Protein rich, Soy free
About the recipe
This mild butter chicken-style curry made with chicken mince and pumpkin is perfect for family dinners. A kid-friendly, budget-conscious recipe that’s freezer-friendly and great for baby-led weaning or purees.
Creamy, mild, and packed with veggies—this curry is a weeknight winner!
This nourishing take on a classic butter chicken swaps chicken pieces for budget-friendly chicken mince and adds grated pumpkin for natural sweetness, added fibre, and extra veggie goodness. It’s a warming, mild curry the whole family will enjoy—from babies to grown-ups—and it’s easily adaptable to suit different dietary needs.
We love that this curry can be served in multiple ways: spoon-fed as a puree for babies, mixed into rice or mashed veggies for toddlers, or loaded into wraps and bowls for older kids and adults. It’s freezable, packed with flavour, and a brilliant way to introduce spices to little ones in a gentle, nutritious way.
Serving Suggestions
- Serve over rice or quinoa, or with naan or flatbread.
- Pair with a side of steamed or roasted veggies.
- Use leftovers in wraps or over baked potatoes for a second-night dinner.
- Top with plain Greek yoghurt and fresh coriander.
- For puree: Blend the curry with a splash of broth or water until smooth. Perfect for babies starting solids.
Age Appropriate:
Suitable from around 8 months+ Can be pureed or mashed depending on age and stage.
Storage Notes
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Reheat gently on the stove or in the microwave until warmed through.
Ingredients
700g chicken mince
3 cups tomato passata
1 cup raw grated pumpkin
¾ cup pure cream (or coconut cream for dairy-free)
50g butter (or olive oil for dairy-free)
4 cloves garlic
1 brown onion
1 knob fresh ginger
4 tbsp olive oil
4 tsp ground turmeric
2 tsp garam masala*
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
½ tsp fennel
½ tsp ground cinnamon
Salt and pepper to taste
Method
In a blender or food processor, add chopped onion, garlic, peeled ginger, grated pumpkin, 1 cup of tomato passata, and all the spices (turmeric, cumin, garam masala, coriander, paprika, fennel, cinnamon), plus 2 tablespoons of olive oil. Blend until smooth to form a flavourful paste.
Heat a large frying pan over medium heat and add the remaining olive oil. Once hot, add in the spice paste. Cook for around 7 minutes, stirring regularly to avoid burning.
Add in the remaining tomato passata and stir well.
Add the chicken mince and cook for 5–10 minutes, breaking it apart with a spoon until fully cooked through.
Stir in the cream and butter, mixing until melted and combined. Season with salt and pepper to taste.
Simmer gently for another few minutes until the sauce thickens slightly. Serve warm.
Chicken mince: Swap for finely chopped chicken thigh or breast, cooking time may need increasing.
Tomato passata: Use canned crushed tomatoes or a mix of tomato paste + water
To make dairy free: Swap cream for coconut cream, swap butter for extra virgin olive oil
Spices: No garam masala? Make a mix of cumin, coriander, turmeric, and cinnamon
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