Cosy and Low-Carb: Sarah Di Lorenzo’s Pumpkin Chicken Curry

Healthy eating doesn’t have to mean bland meals or complicated cooking. In The Blood Sugar Repair Plan, clinical nutritionist Sarah Di Lorenzo shares simple, nourishing recipes designed to support stable blood sugar levels while still delivering plenty of flavour. Whether you’re looking to boost your energy, manage your weight or simply add more wholesome meals to your week, these recipes prove healthy eating can be both practical and delicious.

Pumpkin Chicken Curry

Serves: 2
Carbs per serve: 8g

Ingredients

2 teaspoons extra-virgin olive oil
½ medium onion, diced
4 cloves garlic, minced
½ tablespoon fresh ginger, grated
250g skinless chicken breast, cubed
1½ teaspoons curry powder
200g pumpkin, peeled and diced
200ml canned coconut milk
1 cup baby spinach (optional)
Salt and pepper, to taste
½ tablespoon chopped fresh coriander (optional)
Cauliflower rice, to serve

Method

Heat the olive oil in a saucepan over medium heat. Add the onion, garlic and ginger, and sauté until softened.
Add the chicken and cook until browned on all sides.
Stir in the curry powder and cook for 1 minute. Add the pumpkin and coconut milk, bring to a gentle simmer, then cover and cook for 15–20 minutes, or until the chicken is cooked through and the pumpkin is fork-tender.
Stir through the baby spinach until just wilted. Season with salt and pepper and sprinkle with the fresh coriander, if using.
Serve with cauliflower rice or your favourite low-carb vegetables.

Recipe extracted from The Blood Sugar Repair Plan by Sarah Di Lorenzo, published by Simon & Schuster Australia, RRP $39.99.

READ MORE: Sarah Di Lorenzo on Blood Sugar, Healthy Ageing and the Warning Signs You Shouldn’t Ignore