Photo: Cala
Estimated Nutrition (whole recipe, rough)
491
Calories
6g
Protein
39g
Fat
34g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Nut | not in our table | 0 |
| Scotch Spearmint | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 red onions
- 3 cloves garlic
- 2-3 cubes gluten free vegetable stock
- 3 tablespoons extra virgin olive oil or nut butter
- 100 g creamed coconut
- 1 scotch bonnet pepper
- 1 sprig fresh thyme
- 1 pinch chilli flakes
- 1 handful finely chopped spring onion
- 2 cups freshly puréed pumpkin
- freshly roasted pumpkin seeds (optional)
- salt (optional)
- pepper (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista