Keto Pumpkin Curry
Warm, aromatic, and brimming with vibrant flavors, Keto Pumpkin Curry is the ultimate comforting dish that combines wholesome ingredients with bold spices. Featuring creamy canned pumpkin puree, coconut milk, and a fragrant blend of curry powder and turmeric, this low-carb, gluten-free recipe is perfect for cozy nights or shared dinners. Fresh veggies like zucchini, spinach, and red bell pepper add a burst of color and nutrients, while lime juice and cilantro provide a refreshing finish. Ready in just 40 minutes, this easy-to-make keto curry recipe is packed with healthy fats, fiber, and rich, savory goodness. Serve it piping hot for a flavorful meal that fits perfectly into your ketogenic lifestyle.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 teaspoon, grated Fresh ginger
- 1 tablespoon Curry powder
- 0.5 teaspoon Ground turmeric
- 1 cup Canned pumpkin puree
- 1 cup Coconut milk
- 1 cup Chicken broth
- 1 medium, cut into strips Red bell pepper
- 1 medium, sliced Zucchini
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups, fresh Spinach leaves
- 1 tablespoon Lime juice
- 0.25 cup, chopped Fresh cilantro
Instructions
Heat the coconut oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Sprinkle in the curry powder and ground turmeric, stirring to coat the onions and garlic.
Add the canned pumpkin puree, coconut milk, and chicken broth to the pan. Stir well to combine all the ingredients.
Reduce the heat to low and allow the mixture to simmer gently for about 5 minutes.
Add the red bell pepper and zucchini to the curry, stirring them into the liquid. Cook for another 10 minutes, or until the vegetables are tender.
Season the curry with salt and black pepper, adjusting to taste.
Stir in the fresh spinach leaves, allowing them to wilt into the curry.
Remove the curry from the heat and stir in the lime juice for a hint of freshness.
Garnish with chopped fresh cilantro before serving.
Serve the keto pumpkin curry hot, and enjoy!
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 6950 mg | 302% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 51.0 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2314 mg | 49% | |
*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.
