Low Fat Pumpkin Curry

Warm up your table with this vibrant and flavorful Low Fat Pumpkin Curry, a hearty and wholesome dish bursting with autumnal charm. Featuring tender chunks of pumpkin simmered in a luscious, aromatic blend of low-fat coconut milk, curry spices, and a hint of fresh ginger, this recipe is both nutritious and satisfying. Red bell pepper and protein-rich chickpeas add brightness and texture, while a final touch of lime juice and cilantro elevates the dish with zesty freshness. Ready in just 45 minutes, this healthy vegetarian curry is low in fat but full of bold, savory flavors, making it the perfect weeknight dinner option. Serve it with steamed rice or warm naan bread for a comforting and delicious meal everyone will love.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Pumpkin
• 1 tablespoon Olive oil
• 1 medium Onion
• 3 units Garlic cloves
• 1 tablespoon Fresh ginger
• 2 teaspoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 400 milliliters Low-fat coconut milk
• 250 milliliters Vegetable broth
• 1 medium Red bell pepper
• 1 can Chickpeas (cooked)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro
• 1 tablespoon Lime juice

Directions

Step 1

Begin by peeling and cubing the pumpkin into bite-sized pieces and set aside.

Step 2

In a large pan, heat the olive oil over medium heat. Finely chop the onion and add to the pan, sautéing until it becomes translucent, about 5 minutes.

Step 3

Mince the garlic and grate the ginger. Add both to the pan and cook for an additional 2 minutes until fragrant.

Step 4

Stir in the curry powder, cumin, and coriander, cooking them for about 1 minute to release the spices' flavors.

Step 5

Pour in the low-fat coconut milk and vegetable broth, stirring to combine with the aromatic base.

Step 6

Add the pumpkin cubes and bring the mixture to a gentle simmer. Cover and cook for approximately 15 minutes or until the pumpkin is tender.

Step 7

While the pumpkin is cooking, deseed and thinly slice the red bell pepper. Rinse and drain the chickpeas.

Step 8

Once the pumpkin is tender, stir in the red bell pepper and chickpeas, along with the salt and black pepper. Allow the curry to continue cooking for another 5 minutes until the peppers are softened.

Step 9

Taste the curry and adjust seasoning if necessary. Remove from heat and stir in the lime juice.

Step 10

Serve hot, garnished with freshly chopped cilantro. Enjoy your low-fat pumpkin curry with a side of steamed rice or warm naan bread.

Nutrition Facts

Serving size	(1906.9g)

Amount per serving	% Daily Value*
Calories	1230.7

Total Fat 35.5g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 4389.8mg	0%
Total Carbohydrate 192.9g	0%
Dietary Fiber 42.6g	0%
Total Sugars 48.9g
Protein 49.9g	0%

Vitamin D 0IU	0%
Calcium 459.1mg	0%
Iron 24.6mg	0%
Potassium 4110.6mg	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: 24.8%

Protein: 15.5%

Carbs: 59.8%