Whole30 Aloo Kaddu ki Sabji

Elevate your Whole30 meal plan with this delicious and wholesome Aloo Kaddu ki Sabji, a vibrant Indian-inspired dish featuring tender chunks of potato and pumpkin simmered in a rich, spice-infused tomato sauce. Perfectly seasoned with warming cumin, turmeric, garam masala, and a hint of red chili powder, this recipe showcases a harmonious balance of flavors, all while adhering to Whole30 guidelines. Cooked in coconut oil and finished with a burst of fresh lemon juice and cilantro, this vegetarian and gluten-free dish is as nourishing as it is flavorful. Ready in just 45 minutes, it’s a versatile option to serve as a comforting main or a flavorful side dish alongside your favorite Whole30 accompaniments.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 whole medium potatoes
• 500 grams pumpkin
• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion
• 3 whole garlic cloves
• 1 inch piece ginger
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 teaspoon sea salt
• 1 large tomato
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon lemon juice
• 0.5 cup water

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Remove skin and seeds from the pumpkin and cut it into similar-sized cubes.

Step 2

Finely chop the onion and tomato. Peel and mince the garlic and ginger.

Step 3

In a large skillet, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.

Step 4

Add the chopped onion to the skillet and sauté until golden brown.

Step 5

Add the minced garlic and ginger, and sauté for another minute until fragrant.

Step 6

Stir in the turmeric powder, coriander powder, garam masala, red chili powder, and salt. Mix well.

Step 7

Add the chopped tomato, and cook until it breaks down and forms a sauce with the spices.

Step 8

Add the diced potatoes and pumpkin to the skillet, stirring well so they are well-coated with the spice mixture.

Step 9

Pour in the water, stir, and bring the mixture to a gentle simmer.

Step 10

Cover the skillet and cook for 20-25 minutes, or until the potatoes and pumpkin are tender and cooked through, stirring occasionally.

Step 11

Once cooked, adjust seasoning as needed. Remove from heat and stir in fresh lemon juice.

Step 12

Garnish with chopped cilantro leaves before serving. Serve hot as a side dish or a main with a Whole30 compliant accompaniment.

Nutrition Facts

Serving size	(1486.0g)

Amount per serving	% Daily Value*
Calories	906.6

Total Fat 31.2g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 4122.5mg	0%
Total Carbohydrate 149.6g	0%
Dietary Fiber 18.7g	0%
Total Sugars 40.4g
Protein 19.9g	0%

Vitamin D 0IU	0%
Calcium 292.2mg	0%
Iron 13.5mg	0%
Potassium 4451.3mg	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: 29.3%

Protein: 8.3%

Carbs: 62.4%