Keto Pumpkin Curry

Dive into the warm, comforting flavors of this Keto Pumpkin Curry, a hearty, low-carb dish perfect for cozy weeknight dinners or meal prep. This vibrant recipe combines the creamy richness of coconut milk and pumpkin puree with bold spices like curry powder and turmeric, creating a velvety base for nutrient-packed vegetables like red bell pepper, zucchini, and spinach. Fragrant garlic, ginger, and lime juice elevate the flavor profile, while fresh cilantro adds a burst of freshness to every bite. Ready in just 40 minutes, this gluten-free and dairy-free curry is effortlessly satisfying and fits seamlessly into a keto-friendly lifestyle. Serve it on its own or over cauliflower rice for a wholesome, flavorful meal that’s as nourishing as it is delicious!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium, diced Onion
• 3 minced Garlic cloves
• 1 teaspoon, grated Fresh ginger
• 1 tablespoon Curry powder
• 0.5 teaspoon Ground turmeric
• 1 cup Canned pumpkin puree
• 1 cup Coconut milk
• 1 cup Chicken broth
• 1 medium, cut into strips Red bell pepper
• 1 medium, sliced Zucchini
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups, fresh Spinach leaves
• 1 tablespoon Lime juice
• 0.25 cup, chopped Fresh cilantro

Directions

Step 1

Heat the coconut oil in a large skillet or saucepan over medium heat.

Step 2

Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 4

Sprinkle in the curry powder and ground turmeric, stirring to coat the onions and garlic.

Step 5

Add the canned pumpkin puree, coconut milk, and chicken broth to the pan. Stir well to combine all the ingredients.

Step 6

Reduce the heat to low and allow the mixture to simmer gently for about 5 minutes.

Step 7

Add the red bell pepper and zucchini to the curry, stirring them into the liquid. Cook for another 10 minutes, or until the vegetables are tender.

Step 8

Season the curry with salt and black pepper, adjusting to taste.

Step 9

Stir in the fresh spinach leaves, allowing them to wilt into the curry.

Step 10

Remove the curry from the heat and stir in the lime juice for a hint of freshness.

Step 11

Garnish with chopped fresh cilantro before serving.

Step 12

Serve the keto pumpkin curry hot, and enjoy!

Nutrition Facts

Serving size	(1341.1g)

Amount per serving	% Daily Value*
Calories	707.8

Total Fat 36.8g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 2.5g
Cholesterol 4.9mg	0%
Sodium 6950.4mg	0%
Total Carbohydrate 88.3g	0%
Dietary Fiber 15.6g	0%
Total Sugars 51.0g
Protein 13.9g	0%

Vitamin D 0IU	0%
Calcium 257.0mg	0%
Iron 12.8mg	0%
Potassium 2313.9mg	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: 44.8%

Protein: 7.5%

Carbs: 47.7%