Pumpkin and kumara curry
This is a filling curry that's bursting with spicy flavours. Make mint yogurt by stirring freshly chopped mint leaves through your favourite natural yogurt.
Instructions
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.
Add pumpkin and kumara, mix well, then add chopped tomatoes, water and half of the fresh coriander.
Simmer for 20 minutes until pumpkin and kumara are tender.
Take off the heat, add lemon juice and the rest of the coriander.
Serve with naan bread and mint yoghurt.
- Recipe by:
- Sally Travis
- Styling:
- Sally Travis
- Photography:
- Bruce Benson
First published August 2005
Recipe Information
Portions: 4
Time to make: 40 minutes
Total cost of all ingredients: $5.68 / $1.42 per serve
- Gluten-free
- Low fat
- Vegetarian
Ingredients
- 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
Nutrition Information
| per serve | |
|---|---|
| Energy |
630
kJ
(152 Cals) |
| Protein | 3.5g |
| Fat - saturated |
1.9g
0.5g |
| Carbohydrates - sugars |
29.7g
12.7g |
| Dietary Fibre | 6.5g |
| Sodium | 160mg |
| Calcium | 70mg |
| Iron | 1.2mg |
| * NS: Not specified | |
