Low Sodium Pumpkin Curry
Indulge in the rich and comforting flavors of this Low Sodium Pumpkin Curry, a wholesome dish that’s both heart-healthy and bursting with spices. Featuring tender pumpkin cubes simmered in creamy coconut milk, this recipe combines fragrant garlic, ginger, and an aromatic blend of curry powder, cumin, turmeric, and coriander for a perfectly balanced taste. With fresh spinach and red bell pepper adding vibrant color and nutrients, and juicy chicken breast for a protein boost, this curry is as nourishing as it is flavorful. Finished with a zesty splash of lime juice and a sprinkle of fresh cilantro, it’s ideal served over fluffy steamed rice or warm naan bread for a satisfying meal. Ready in just under an hour, this easy recipe is perfect for weeknight dinners that don’t compromise on flavor or dietary needs.
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Recipe Information
Ingredients
- 600 grams pumpkin
- 400 ml coconut milk
- 1 large onion
- 3 cloves garlic
- 1 tablespoon ginger
- 100 grams fresh spinach
- 1 medium red bell pepper
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 300 grams chicken breast
- 2 tablespoons fresh cilantro
Instructions
Peel and cube the pumpkin, and dice the onion and red bell pepper.
Finely chop the garlic cloves and grate the ginger.
Cut the chicken breast into bite-sized pieces.
In a large pot, heat olive oil over medium heat; add the onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
Add the diced bell pepper, ground cumin, ground turmeric, ground coriander, and curry powder, stirring for another 2 minutes.
Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
Pour in the coconut milk and add the cubed pumpkin. Stir the mixture well.
Reduce the heat to low, cover the pot, and let simmer for about 15-20 minutes, or until the pumpkin is tender.
Uncover and stir in the fresh spinach, allowing it to wilt, around 2 minutes.
Season with lime juice for an additional zest of flavor.
Garnish with freshly chopped cilantro before serving.
Serve the pumpkin curry hot, ideally with steamed rice or warm naan bread.
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 5233 mg | 228% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 59.9 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4131 mg | 88% | |
*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.
