Keto Pumpkin Coconut Curry

Dive into the rich, creamy flavors of our Keto Pumpkin Coconut Curry, a perfect symphony of sweet pumpkin and aromatic spices enveloped in a luscious coconut base. This dish is a hearty, low-carb delight that's both warming and satisfying, making it an ideal choice for anyone following a ketogenic lifestyle.

Course Dinner

Cuisine Indian Fusion

Keyword keto curry, Keto Pumpkin Coconut Curry, Low Carb Pumpkin Curry, Pumpkin Coconut Curry

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 345kcal

Equipment

Large pot
Cutting board
Chef’s knife
Stirring Spoon
Measuring cups and spoons

Ingredients

1 medium pumpkin about 2 lbs / 900 g, peeled and cut into chunks
1 tbsp coconut oil 15 ml
1 medium onion 110 g, finely chopped
3 cloves garlic minced
1 tbsp ginger grated
1 tsp ground turmeric 3 g
1 tsp ground cumin 3 g
1 tsp chili powder 3 g
1 tsp ground coriander 3 g
1 tsp salt 5 g, or to taste
½ tsp black pepper 1 g
1 can full-fat coconut milk 400 ml
1 cup vegetable broth 240 ml
1 tbsp tomato paste 15 g
Fresh cilantro chopped, for garnish
Lime wedges for serving

Instructions

Prepare Pumpkin: Start by peeling the pumpkin, removing the seeds, and cutting it into 1-inch chunks. Set aside.
Sauté Aromatics: Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.
Spice Blend: Add the turmeric, cumin, chili powder, coriander, salt, and black pepper to the pot. Stir the spices into the onion mixture, allowing them to cook for a couple of minutes until they release their aromas.
Combine Pumpkin: Add the pumpkin chunks to the pot and stir until they are well coated with the spice mixture.
Add Liquids: Pour in the coconut milk and vegetable broth. Stir in the tomato paste until it is fully incorporated.
Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 20-25 minutes, or until the pumpkin is fork-tender.
Final Touches: Taste and adjust the seasoning if necessary. If a thicker curry is desired, let it simmer for an additional 5-10 minutes to reduce further.
Serve: Garnish the curry with chopped fresh cilantro and serve with lime wedges on the side.

Notes

For those who prefer a spicier curry, feel free to increase the amount of chili powder or add a diced hot pepper with the aromatics.

This dish pairs well with cauliflower rice for a complete keto-friendly meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later enjoyment.

Nutrition