Low Carb Kaddoo Ki Subji
Discover the vibrant flavors of "Low Carb Kaddoo Ki Subji," a healthy twist on the traditional Indian pumpkin curry. Packed with warm spices like turmeric, coriander, and garam masala, this dish offers a flavorful, low-carb alternative perfect for those watching their carbohydrate intake. Tender cubes of pumpkin simmered in fragrant cumin oil are elevated with the zest of grated ginger and the punch of green chilies. Finished with a garnish of fresh cilantro, it's a comforting, aromatic side dish that pairs beautifully with low-carb flatbreads or stands alone as a light vegetarian main course. Ready in just 40 minutes, this wholesome recipe is ideal for busy weeknight dinners or festive occasions alike. Keywords: low carb pumpkin curry recipe, healthy kaddoo ki subji, easy Indian vegetarian dish.
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Recipe Information
Ingredients
- 500 grams Pumpkin
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 inch piece, grated Ginger
- 2 small, chopped Green chilies
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon or to taste Salt
- 0.5 teaspoon Garam masala
- 2 tablespoons, chopped Fresh cilantro
- 100 milliliters Water
Instructions
Peel and deseed the pumpkin. Cut it into small cubes of about 1 inch.
In a large pan, heat the olive oil over medium heat.
Once the oil is hot, add cumin seeds and let them sizzle for a few seconds until aromatic.
Add grated ginger and chopped green chilies to the pan. Sauté for 1-2 minutes until the ginger is fragrant.
Add the pumpkin cubes to the pan and sauté for 3-4 minutes.
Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the pumpkin. Mix well to coat the pumpkin pieces in the spices.
Add water to the pan and give it a good stir. Cover the pan with a lid and let it cook on low heat for about 15-20 minutes, stirring occasionally, until the pumpkin is tender.
Once the pumpkin is cooked and water has evaporated, sprinkle garam masala over the dish and mix well.
Garnish the kaddoo ki subji with fresh cilantro leaves before serving.
Serve hot as a side dish with your choice of low-carb flatbread or on its own as a light main dish.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1208 mg | 52% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 15.5 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2001 mg | 43% | |
*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.
