High Protein Kaddoo Ki Subji

Elevate your weeknight meals with this High Protein Kaddoo Ki Subji, a nutritious spin on the classic Indian pumpkin curry. Bursting with flavor and loaded with wholesome ingredients like tender pumpkin, protein-packed tofu, and hearty chickpeas, this dish combines traditional Indian spices with a modern twist. Fragrant cumin and mustard seeds, a medley of aromatic spices, and a touch of garam masala create a rich and comforting base, while the chickpeas and tofu boost the protein content for a filling and balanced meal. Ready in just 45 minutes, this simple yet satisfying recipe is perfect alongside fluffy rice or warm roti. Healthy, flavorful, and vegan-friendly, it’s an excellent choice for anyone seeking a nutritious meal packed with vibrant flavors.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams pumpkin
• 200 grams firm tofu
• 1 cup cooked chickpeas
• 1 medium onion
• 1 medium tomato
• 1 small green chili
• 1 inch piece ginger
• 3 units garlic cloves
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons oil
• 2 tablespoons fresh coriander leaves
• 1 cup water

Directions

Step 1

Peel the pumpkin and cut it into bite-sized cubes. Set aside.

Step 2

Cut the tofu into small cubes and set aside.

Step 3

Finely chop the onion, tomato, green chili, ginger, and garlic.

Step 4

Heat oil in a large pan over medium heat. Add cumin seeds and mustard seeds, and let them crackle.

Step 5

Add the chopped onion and sauté until golden brown.

Step 6

Add the ginger, garlic, and green chili. Sauté for another minute until fragrant.

Step 7

Stir in the chopped tomato and cook until it becomes soft and oil starts to separate.

Step 8

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

Step 9

Add the pumpkin cubes to the spice mixture and stir to coat them evenly.

Step 10

Pour in the water, cover the pan, and let it cook on low heat for about 10 minutes or until the pumpkin is tender.

Step 11

Add the chickpeas and tofu to the pan, mix gently, and cook for another 5 minutes.

Step 12

Sprinkle garam masala over the subji and mix well.

Step 13

Garnish with fresh coriander leaves before serving.

Step 14

Serve hot with rice or roti.

Nutrition Facts

Serving size	1493 grams (1493.0g)

Amount per serving	% Daily Value*
Calories	1058

Total Fat 46.30g	59%
Saturated Fat 4.10g	21%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 3618mg	157%
Total Carbohydrate 130.10g	47%
Dietary Fiber 26.70g	95%
Total Sugars 44.30g
Protein 50.30g	101%

Vitamin D 0IU	0%
Calcium 655mg	50%
Iron 18mg	102%
Potassium 3332mg	71%

*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.

Source of Calories

Fat: 36.6%

Protein: 17.7%

Carbs: 45.7%