Pumpkin and kumara curry
Serves:
4
Time to make:
40 mins
Total cost:
$5.68 / $1.42 per serve
(at time of publication)
(at time of publication)
Health information:
Gluten-free (or can be made gluten-free*)
Low fat
Vegetarian
Instructions
Instructions and steps:
Step 1 Spray a large pan with oil and heat. Add garlic and fresh ginger, fry for 3 minutes, then add spices and combine well into a paste.
Step 2 Add pumpkin and kumara, mix well, then add chopped tomatoes, water and half of the fresh coriander.
Step 3 Simmer for 20 minutes until pumpkin and kumara are tender.
Step 4 Take off the heat, add lemon juice and the rest of the coriander.
Step 5 Serve with naan bread and mint yoghurt.
Variations
Make it gluten-free: Check canned tomatoes are gluten-free, and serve with gluten-free naan and yoghurt (if using).
About this Recipe
Photography: Bruce Benson
First Published:
August 2005
Rating:
(1 vote)
Add your comment
- Log in or register to post comments
- Create a new MyHFG account
- Already a MyHFG member? Log in!
Full ingredient list:
- 500g pumpkin (about 1/3 crown pumpkin), skin removed and chopped
- 2 kumara, skin removed and chopped
- 1 can chopped tomatoes
- 1/4 cup water
- 1 bunch fresh coriander, chopped
- 3 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1/4 cup lemon juice
- oil spray
Nutritional information (per serve)
Energy:
630kJ
Calories:
151cal
Protein:
3.5g
Fat:
1.9g
- saturated:
0.5g
Carbohydrates:
29.7g
- sugars:
12.7g
Dietary Fibre:
6.5g
Sodium:
160mg
Calcium:
70mg
Iron:
1.2mg
Nutrition information is given per serve
*NS: not specified
1 Comment. Add yours