Chicken Pumpkin Curry 21 Day Wonder Diet Day 13

Savor the comforting flavors of this wholesome Chicken Pumpkin Curry, a delightful dish designed specifically for Day 13 of the 21 Day Wonder Diet. Bursting with aromatic spices like cumin, coriander, and curry powder, this low-fat curry combines tender chicken breast, naturally sweet pumpkin, and nutrient-rich spinach in a creamy coconut milk base. Perfect for a quick yet flavorful weeknight dinner, this recipe is ready in just 40 minutes and serves four. Garnished with fresh cilantro and a squeeze of zesty lime, it's a well-balanced meal that’s both satisfying and diet-friendly. Ideal for those seeking healthy, warm, and nourishing meals, this curry is sure to become a staple in your rotation!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams skinless chicken breast
• 300 grams pumpkin
• 1 medium onion
• 2 cloves garlic cloves
• 1 tablespoon ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 400 milliliters low-fat coconut milk
• 1 cup chicken stock
• 2 cups spinach leaves
• 1 tablespoon olive oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh cilantro
• 4 wedges lime wedges

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

Peel and dice the pumpkin into 2 cm cubes.

Step 3

Finely chop the onion, garlic, and ginger.

Step 4

Heat olive oil in a large nonstick pan or pot over medium heat.

Step 5

Add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes or until fragrant and the onion is translucent.

Step 6

Stir in the curry powder, ground cumin, and ground coriander. Cook for 1 minute to toast the spices.

Step 7

Add the chicken pieces to the pan. Stir well to coat them in the spices and cook for 3-4 minutes until they start to brown.

Step 8

Add the diced pumpkin, low-fat coconut milk, and chicken stock to the pan. Stir well to combine.

Step 9

Bring the mixture to a simmer. Cover and cook for 15 minutes or until the pumpkin is tender and the chicken is cooked through.

Step 10

Uncover the pan and stir in the spinach leaves. Cook for an additional 2-3 minutes until the spinach is wilted.

Step 11

Season the curry with salt and black pepper to taste.

Step 12

Serve the curry hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(1749.8g)

Amount per serving	% Daily Value*
Calories	1141.9

Total Fat 39.9g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 350.0mg	0%
Sodium 3048.2mg	0%
Total Carbohydrate 49.9g	0%
Dietary Fiber 7.5g	0%
Total Sugars 17.4g
Protein 143.1g	0%

Vitamin D 0IU	0%
Calcium 293.7mg	0%
Iron 15.0mg	0%
Potassium 1872.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.7%

Protein: 50.6%

Carbs: 17.6%