Curried Pepita Gremolata

Curried Pepita Gremolata

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From: Diabetic Living Magazine

Most gremolata recipes call for parsley, garlic and lemon but this version uses fresh cilantro and roasted, salted pumpkin seeds. The added curry paste gives it a bit of a kick and makes it the perfect topping for any number of cooked vegetables.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon lemon juice
  • ½ teaspoon red or yellow curry paste (see Tip)
  • 1 clove garlic, minced
  • 2 tablespoons snipped fresh cilantro
  • 1 tablespoon roasted salted pumpkin seed (pepitas)
  • 1½ cups hot cooked vegetables (see Tip)


  • Prep

  • Ready In

  1. In a small bowl, combine lemon juice, curry paste and garlic. Add cilantro and pepitas; toss to combine. Spoon over hot cooked vegetables.
  • Tips: Yellow curry paste is spicier than red curry paste, so choose your heat level.
  • Use cooked vegetables such as green beans, pea pods, asparagus, broccoli, cauliflower, carrots, sweet peppers, Brussels sprouts, mushrooms, summer squash, winter squash or sauteed fresh spinach, kale or Swiss chard.

Nutrition information

  • Serving size: ¾ cup vegetables and 1 tablespoon gremolata
  • Per serving: 60 calories; 1 g fat(0 g sat); 4 g fiber; 11 g carbohydrates; 4 g protein; 52 mcg folate; 0 mg cholesterol; 4 g sugars; 788 IU vitamin A; 23 mg vitamin C; 32 mg calcium; 2 mg iron; 141 mg sodium; 251 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 starch

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