Recipe: Pumpkin Kale Curry

Lunch Recipes, Seafood Recipes, Vegetarian Recipes

By: Chris Freytag, CPT

I’m a total pumpkin lover, and I’m crazy for kale!  So I figured, why not throw two of my favorites into a delicious easy and healthy recipe?  This dish is so simple, and very easy to whip up when you’re in a hurry.  The flavors in this bowl are savory and comforting, but it’s still nutritionally packed with vitamins and protein.  I used tempeh, and crumbled it up to create a sort of “mock” ground meat.  However, feel free to use any ground meat you want in this!  Next time, I think I’m going to give ground turkey a go.  So many options to play with!  Plus the whole meal is only around 200 calories.  Total score!

Curry, Cinnamon, and Coriander spices on a cutting board with blue knife

Sauteed Pumpkin chickpeas and tempeh

Kale in a medium sauce pan

Total Time: 30 minutes

Yield: 2 serving(s)


  • 1 tsp coconut oil
  • 2 tbsp canned pumpkin
  • 1/4 tsp curry powder
  • 1/8 tsp cinnamon
  • 1/4 tsp corriander
  • 1 tsp chopped fresh sage or 1/4 tsp powdered sage
  • salt and pepper to taste
  • 1/2 cup ground tempeh or meat of choice
  • 1/2 cup chickpeas
  • 3 cups chopped kale


  1. Heat the coconut oil in a medium sauce pan until melted. Then sauté the pumpkin with the spices for a couple of minutes.
  2. Next stir in the tempeh or ground meat and cook until it starts to brown
  3. Add in the chickpeas and sauté for another 3-5 minutes
  4. Finish by adding in the kale and cooking until it wilts
  5. Serve and enjoy!

Nutrition Information Per Serving

Serving Size: 2

209 calories, 8.5 grams protein, 8.5 grams fat, 24.5 carbs, 5 grams fiber

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