Photo: Swathi Handique
Pumpkin Curry Recipe
11 ingredients
4 servings
openrecipes
When cooked, pumpkin becomes sweet and makes the perfect partner for fiery chilli and warm spices such as cumin and turmeric. Despite its quick cooking time...
Estimated Nutrition (whole recipe, rough)
303
Calories
4g
Protein
28g
Fat
13g
Carbs
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Sunflower Oil | 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
- 1 pound pumpkin or butternut squash, cut into 1-inch cubes
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 2 1/2 cups water
- 7 ounces freshly grated coconut
- 1 teaspoon cumin seeds
- 1 tablespoon sunflower oil
- 1 teaspoon black mustard seeds
- 8-10 curry leaves
- 2 small red chiles, split in half lengthwise
- Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes