Low Fat Pumpkin Curry
Experience the warmth and comfort of this Low Fat Pumpkin Curry, a deliciously healthy take on a classic dish. Featuring tender cubes of pumpkin simmered in a rich, aromatic blend of curry powder, cumin, and coriander, this recipe gets its creamy texture from low-fat coconut milk while keeping calories in check. Chickpeas add hearty protein, and red bell peppers bring a pop of color and sweetness. Perfect for busy weeknights, this dish is ready in just 45 minutes and pairs beautifully with steamed rice or naan bread. Garnished with fresh cilantro and a hint of lime juice, this flavorful vegetarian curry is both satisfying and bursting with nutrients. Ideal for those seeking a wholesome, low-fat meal packed with bold, comforting spices.
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Recipe Information
Ingredients
- 500 grams Pumpkin
- 1 tablespoon Olive oil
- 1 medium Onion
- 3 units Garlic cloves
- 1 tablespoon Fresh ginger
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 400 milliliters Low-fat coconut milk
- 250 milliliters Vegetable broth
- 1 medium Red bell pepper
- 1 can Chickpeas (cooked)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lime juice
Instructions
Begin by peeling and cubing the pumpkin into bite-sized pieces and set aside.
In a large pan, heat the olive oil over medium heat. Finely chop the onion and add to the pan, sautéing until it becomes translucent, about 5 minutes.
Mince the garlic and grate the ginger. Add both to the pan and cook for an additional 2 minutes until fragrant.
Stir in the curry powder, cumin, and coriander, cooking them for about 1 minute to release the spices' flavors.
Pour in the low-fat coconut milk and vegetable broth, stirring to combine with the aromatic base.
Add the pumpkin cubes and bring the mixture to a gentle simmer. Cover and cook for approximately 15 minutes or until the pumpkin is tender.
While the pumpkin is cooking, deseed and thinly slice the red bell pepper. Rinse and drain the chickpeas.
Once the pumpkin is tender, stir in the red bell pepper and chickpeas, along with the salt and black pepper. Allow the curry to continue cooking for another 5 minutes until the peppers are softened.
Taste the curry and adjust seasoning if necessary. Remove from heat and stir in the lime juice.
Serve hot, garnished with freshly chopped cilantro. Enjoy your low-fat pumpkin curry with a side of steamed rice or warm naan bread.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4390 mg | 191% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 48.9 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4111 mg | 87% | |
*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.
