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!
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Recipe Information
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
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Peel and dice the pumpkin into 2 cm cubes.
Finely chop the onion, garlic, and ginger.
Heat olive oil in a large nonstick pan or pot over medium heat.
Add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes or until fragrant and the onion is translucent.
Stir in the curry powder, ground cumin, and ground coriander. Cook for 1 minute to toast the spices.
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.
Add the diced pumpkin, low-fat coconut milk, and chicken stock to the pan. Stir well to combine.
Bring the mixture to a simmer. Cover and cook for 15 minutes or until the pumpkin is tender and the chicken is cooked through.
Uncover the pan and stir in the spinach leaves. Cook for an additional 2-3 minutes until the spinach is wilted.
Season the curry with salt and black pepper to taste.
Serve the curry hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 17.4 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1872 mg | 40% | |
*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.
