High Protein Pumpkin Curry
Discover the hearty and nutritious world of our High Protein Pumpkin Curry, a deliciously creamy dish packed with plant-based goodness! This recipe combines tender cubes of pumpkin, protein-rich chickpeas, and velvety coconut milk, creating a flavorful base infused with aromatic spices like curry powder, turmeric, and cumin. The addition of fresh spinach and a splash of lime juice elevates this dish with vibrant color and zesty freshness. With a quick prep time of 15 minutes and just 30 minutes to cook, this one-pot wonder is perfect for busy weeknights or meal prep. Serve it piping hot with rice, quinoa, or naan for a wholesome and satisfying meal that’s vegan-friendly, gluten-free, and brimming with vitamins and protein. Don’t forget the garnish of fresh cilantro for a fragrant finish!
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Recipe Information
Ingredients
- 500 grams pumpkin, peeled and cubed
- 400 grams chickpeas, canned, drained and rinsed
- 400 milliliters coconut milk
- 1 medium red onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 100 grams spinach leaves
- 1 small lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped red onion and sauté until translucent, about 5 minutes.
Add the minced garlic and ginger to the pot, stirring constantly for 1 minute until fragrant.
Stir in the curry powder, ground cumin, turmeric powder, and coriander powder. Cook for 1 minute to toast the spices, stirring continuously.
Add the cubed pumpkin and chickpeas to the pot, tossing them in the spice mixture to coat evenly.
Pour the coconut milk into the pot and bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover, and let it cook for 20 minutes, until the pumpkin is tender.
Uncover the pot, add the spinach leaves, and stir them in until wilted, about 2 minutes.
Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.
Garnish with chopped fresh cilantro before serving.
Serve the pumpkin curry hot with your choice of rice, quinoa, or naan.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7291 mg | 317% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 68.8 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4065 mg | 86% | |
*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.
