Pumpkin has a natural creaminess and savory flavor that makes every fall recipe better — plus, it’s packed with compounds that boost eye and brain health, among other benefits. These keto pumpkin Indian recipes are the perfect way to enjoy all your favorite fall flavors without loading up on carbs. Also, it contains more carbs per serving than many vegetables, keto pumpkin Indian recipes use such a small amount that you can easily fit it into your macros.
Keto Pumpkin Indian Recipes
1) Pumpkin curry- The keto pumpkin curry recipe is one of the best curries in Indian cuisine.
- 500g pumpkin
½ tsp garlic paste
1/4 tsp garam masala
Fresh coriander, to serve
1 tbsp lemon juice
1-2 dried red chillis
1 tsp ginger paste
¼ fenugreek seeds
¼ tsp turmeric
1 tbsp olive oil
Stevia to taste
- Heat up the oil. Fry fenugreek seeds, chili, and garam masala for 2 minutes.
- Add ginger. Cook for one minute, then add onions and salt. Cook on slow heat for about 10 minutes, until it’s brown and soft.
- Add pumpkin and spices and some more salt. Stir and cook for 2 minutes. Then, pour ¼ cup water and cover.
- Cook on low heat. Once the pumpkin is soft, add the rest ingredients and mix and serve.
2) Vegan keto ginger pumpkin curry coup-
Low-carb pumpkin soup is perfect for the winter season. This rich and warming, nutrient-dense low-carb vegan soup is the perfect comfort food for a chilly day! Full of flavor and protein-rich to fill you up.
1 can of full-fat coconut milk
1 cup (240g) pumpkin purée
1-2 tbsp grated ginger
one cup of vegetable broth
1 tbsp curry powder
1 block tofu, cubed (14oz/400g)
2 cups (140g) broccoli florets
2 handfuls (30g) of baby spinach
Basically, grab a pot and bring everything but the tofu, broccoli, and spinach to a simmer on medium-low heat. Then, add in the vegetables and tofu cubes and cook for another 15 minutes, until the broccoli is tender and the spinach has wilted. Then enjoy!
3) Coconut pumpkin Halwa-
Coconut Pumpkin Halwa, also called Kaddu ka Halwa is an Indian pumpkin dessert made with pumpkin, ghee, coconut, and nuts. It can be cooked in a pressure cooker on the stovetop or Instant pot and takes less than 30 minutes to make this delicious dessert!
2 tbsp Ghee 30ml
4 cups Pumpkin cubed to about 1.5 inches (38mm)
1/2 cup Almond Milk
Low-carb sweetener, adjust to taste
1/2 cup Desiccated Coconut plus more for serving
1/2 tsp Cardamom powder (Elaichi)
1 tbsp Cashews broken, plus more for serving (optional)
1 tbsp Almonds sliced, plus more for serving (optional)
a tbsp Raisins golden
2 tsp Ghee for finishing, 10ml
1. Start the pressure cooker in sauté mode When it displays hot, add 2 tablespoons (30ml) of ghee to the pot, then add the cubed pumpkin.
2. Sauté for 2 to 3 minutes until the raw smell of the pumpkin goes away. Add the almond milk and close the pot with the lid.
3. Press the manual or pressure cook button with the pressure valve in the sealing position. Cook on high pressure for 5 minutes. Do a quick pressure release. (For stovetop pressure cooker, cook for 2 whistles)
4. Open the pot and set it to sauté mode. Mash the pumpkin with a fork or potato masher.
5. Then add the sweetener and cook for 2 to 3 minutes, stirring continuously.
6. Add the desiccated coconut powder along with the cardamom powder and cook the halwa for 2 to 3 minutes more, stirring continuously until the mixture starts to thicken.
7. Add the cashews, almonds, and raisins and cook for another 2 minutes. Stir in the remaining 2 teaspoons (10ml) of ghee and mix.
8. Garnish with more nuts and coconut powder, if desired, and serve warm.
4)Keto pumpkin spice mug cake-A delicious spiced mug cake frosted with cream cheese.
15 g of Almond Flour
15 grams of Coconut Flour
1/2 Tsp Pumpkin Spice
1/2 Tsp Baking Powder
15 grams Melted Butter
1/2 Tsp Vanilla Extract
2 Tbsp Maple Flavoured Syrup (Keto Friendly)
1/8 Tsp Xanthan Gum (Optional)
1 tbsp cream cheese
- Roughly chop the walnuts and then toast them in a dry frying pan for about 3-4 minutes of medium-low heat and then set them aside and let them cool.
- In a bowl mix together the almond flour, coconut flour, pumpkin spice, and baking powder. Then add in the wet ingredients, the melted butter, vanilla, maple-flavored syrup, and egg, and mix well.
- Add about 10grams of the walnuts to the batter and fold it in. Then pour it into a mug or ramekin after lightly greasing it with butter.
- Microwave at full power for 90 seconds. Cooking time will vary up or down by 30 seconds depending on the power of your microwave. What you can do is start with 60 seconds and then cook more if required. Obviously for a slightly more moist and gooey cake microwave it for about 10 seconds less.
- Once the cake is cooked and has been cooled to room temperature just top it with the cream cheese frosting and finish by sprinkling that leftover 5g of walnuts on top.
Net Carbs: 6g
5) Pumpkin curry chicken-
On a cold day, there’s nothing I love more than a bowl of curry. What’s even better are the leftovers; you’ll wake up to an even spicier version the next day, and the next, and the next. Serve with zucchini noodles or a side of steamed veggies.
- 7 ounces pure pumpkin purée (not pumpkin pie filling)
- ½ cup unsweetened coconut milk
- 2 tablespoons Golden Ghee
- 1 tablespoon freshly squeezed lime juice
- ½ small white onion, chopped
- 2 tablespoons chopped fresh Thai basil leaves
- 1 teaspoon curry powder
- half teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- half teaspoon sea salt, plus an additional for seasoning
- ½ teaspoon red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1 pound free-range chicken tenders
- Freshly ground black pepper
- In a blender, combine the pumpkin, coconut milk, ghee, lime juice, onion, Thai basil, curry powder, coriander, cinnamon, ginger, salt, and red pepper flakes. Pour the mixture into a small saucepan set over medium heat.
- In a medium skillet, heat the olive oil over medium heat. Season the chicken tenders with salt and black pepper. When the oil is hot, cook the chicken tenders until cooked through, about 3 minutes per side.
- Cut the chicken into 1-inch pieces and add them to the pumpkin curry. Reduce the heat to low and cook for 5 to 10 minutes. Serve hot.
- Calories- 540
- Fat- 32g
- Protein- 54 g
- Carbs- 13g
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