Autumn is here and I think it’s the best season for some Pumpkin recipes. Social sites are full of pumpkin cakes, pumpkin lattes, and amazing desserts, but I have something that you will enjoy during rainy days. What would you say on Butternut squash curry with chickpeas? Doesn’t it sound delicious? Trust me it’s super tasty and keeps you warm.
Pumpkin and Keto/Low-carb diet?
Maybe you are asking if pumpkin is suitable for Keto or low-carb diets. And my answer is “yes, but also not”. Pumpkin is quite higher in carbs as 1 cup of uncooked pumpkin has 7g carb net, but if you are controlling your portions you should be fine. Another reason why to be keeping pumpkin as part of your diet is health benefits. The pumpkin is also low in calories as it’s mostly only water (94%).
Pumpkin and health benefits
The pumpkin is rich in nutrition, minerals, and vitamins for our body. It’s very high in Beta-carotene which is for our body takes as vitamin A. This vitamin is good for our skin, immunity, good eyes and vitality. This fruit (yes, it’s fruit) is also a high antioxidant that keeps you fit and protected from chronic diseases. Some studies showed that the pumpkin is good protection from cancer. Such a miracle fruit, isn’t it?
I am not vegan but I am open to trying everything. I made one serving with soya sauce instead of fish sauce and it was as delicious as keto version. If you have more ideas about how to skip fish sauce write it in the comment.
The main ingredient is Butternut squash which you can easily find in any market. Try to find organic pumpkin and vegetables as it’s without pesticides, herbicides, and fertilizers. Another ingredient is coconut milk and canned chickpea.
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Pumpkin curry with chickpeas
- 1 Butternut squash
- 400 g Chickpeas
- 2 Cloves of garlic
- 1 Chilli pepper
- 1 tsp Turmeric
- 2 tsp Graham Masala
- 1/2 Pepper
- 400 g Chopped tomatoes
- 400 g Coconut milk
- 2 tsp Fish sauce *Vegans can use soya sauce
- Heat the oven at 200 C°. Pilled and chop the butternut squash on small cubes and put them on the baking tray. Drizzle it with olive oil and sprinkled with salt and pepper. Roasted for 15-20 minutes.
- Use heavy bottom pan and cook slowly the onion and graham masala until it smells toasty. Add chopped tomatoes from the can, chili pepper stir slowly until it's boiling.
- Add slowly coconut milk and let it slowly cook. Once the sauce started cook add chickpea and roasted butternut squash a few minutes later. Let everything to a gentle boil until pumpkin is tender.
- Add fish sauce, salt and pepper. Serve it warm.