High Protein Pumpkin Curry

Immerse yourself in the warm, comforting flavors of this High Protein Pumpkin Curry, a hearty and wholesome dish that combines the natural sweetness of tender pumpkin with protein-packed chickpeas, creamy coconut milk, and aromatic spices. Perfect for weeknight dinners or meal prep, this vibrant curry is not only rich in nutrients but also entirely plant-based, making it ideal for vegans and vegetarians. Fragrant curry powder, turmeric, and cumin create a bold and flavorful base, while fresh spinach and a zesty splash of lime juice add a refreshing finish. Ready in just 45 minutes, this easy one-pot recipe serves four and pairs beautifully with rice, quinoa, or naan for a complete and satisfying meal. Packed with fiber and protein, this pumpkin curry is a delicious way to stay healthy while indulging in bold and vibrant flavors.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams pumpkin, peeled and cubed
• 400 grams chickpeas, canned, drained and rinsed
• 400 milliliters coconut milk
• 1 medium red onion, chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons olive oil
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 100 grams spinach leaves
• 1 small lime, juiced
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add the chopped red onion and sauté until translucent, about 5 minutes.

Step 2

Add the minced garlic and ginger to the pot, stirring constantly for 1 minute until fragrant.

Step 3

Stir in the curry powder, ground cumin, turmeric powder, and coriander powder. Cook for 1 minute to toast the spices, stirring continuously.

Step 4

Add the cubed pumpkin and chickpeas to the pot, tossing them in the spice mixture to coat evenly.

Step 5

Pour the coconut milk into the pot and bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover, and let it cook for 20 minutes, until the pumpkin is tender.

Step 6

Uncover the pot, add the spinach leaves, and stir them in until wilted, about 2 minutes.

Step 7

Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.

Step 8

Garnish with chopped fresh cilantro before serving.

Step 9

Serve the pumpkin curry hot with your choice of rice, quinoa, or naan.

Nutrition Facts

Serving size	1670.6 grams (1670.6g)

Amount per serving	% Daily Value*
Calories	1325

Total Fat 41.30g	53%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 7291mg	317%
Total Carbohydrate 207.70g	76%
Dietary Fiber 40.40g	144%
Total Sugars 68.80g
Protein 46.90g	94%

Vitamin D 0IU	0%
Calcium 524mg	40%
Iron 26mg	143%
Potassium 4065mg	86%

*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: 26.7%

Protein: 13.5%

Carbs: 59.8%