Low Sodium Pumpkin Curry

Savor the comforting flavors of this Low Sodium Pumpkin Curry, a wholesome and heart-healthy twist on the classic dish. Bursting with the natural sweetness of fresh pumpkin and the creamy richness of coconut milk, this recipe is packed with colorful vegetables like tender spinach and vibrant red bell pepper, making it as nutritious as it is delicious. Infused with a fragrant blend of curry powder, turmeric, cumin, and coriander, every bite is layered with warm, spiced complexity. Tender bites of chicken breast add protein, while a splash of fresh lime juice brightens the dish with a zesty finish. Perfect for those looking to reduce their sodium intake without sacrificing flavor, this one-pot curry is ready in just 45 minutes and pairs beautifully with steamed rice or soft naan bread. Garnished with fresh cilantro, it’s a healthy, satisfying meal that will quickly become a weeknight favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 600 grams pumpkin
• 400 ml coconut milk
• 1 large onion
• 3 cloves garlic
• 1 tablespoon ginger
• 100 grams fresh spinach
• 1 medium red bell pepper
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 300 grams chicken breast
• 2 tablespoons fresh cilantro

Directions

Step 1

Peel and cube the pumpkin, and dice the onion and red bell pepper.

Step 2

Finely chop the garlic cloves and grate the ginger.

Step 3

Cut the chicken breast into bite-sized pieces.

Step 4

In a large pot, heat olive oil over medium heat; add the onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.

Step 5

Add the diced bell pepper, ground cumin, ground turmeric, ground coriander, and curry powder, stirring for another 2 minutes.

Step 6

Add the chicken pieces to the pot and cook until they are lightly browned on all sides.

Step 7

Pour in the coconut milk and add the cubed pumpkin. Stir the mixture well.

Step 8

Reduce the heat to low, cover the pot, and let simmer for about 15-20 minutes, or until the pumpkin is tender.

Step 9

Uncover and stir in the fresh spinach, allowing it to wilt, around 2 minutes.

Step 10

Season with lime juice for an additional zest of flavor.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve the pumpkin curry hot, ideally with steamed rice or warm naan bread.

Nutrition Facts

Serving size	(1841.5g)

Amount per serving	% Daily Value*
Calories	1065.4

Total Fat 28.0g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 258mg	0%
Sodium 5232.9mg	0%
Total Carbohydrate 118.2g	0%
Dietary Fiber 13.2g	0%
Total Sugars 59.9g
Protein 98.3g	0%

Vitamin D 0IU	0%
Calcium 405.9mg	0%
Iron 23.2mg	0%
Potassium 4131.2mg	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: 22.5%

Protein: 35.2%

Carbs: 42.3%