Pumpkin and kumara curry

Author: Sally Travis

Photographer: Bruce Benson

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

500g pumpkin (about ⅓ crown pumpkin), skin removed and chopped

2 kumarasweet-potatoX, skin removed and chopped

1 can chopped tomatoes

¼ cup water

1 bunch fresh coriandercilantroX, chopped

3 cloves garlic, crushed

1 teaspoon grated fresh ginger

½ teaspoon ground coriandercilantroX

½ teaspoon cayenne pepper

½ teaspoon turmeric

¼ cup lemon juice

spray oil

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Instructions

Stay Awake

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.

2 Add pumpkin and kumara, mix well, then add chopped tomatoes, water and half of the fresh coriander.

3 Simmer for 20 minutes until pumpkin and kumara are tender.

4 Take off the heat, add lemon juice and the rest of the coriander.

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).

Nutrition Info (per serve)

Calories 151 cal

Kilojoules 630 kJ

Protein 3.5 g

Total fat 1.9 g

Saturated fat 0.5 g

Carbohydrates 29.7 g

Sugar 12.7 g

Dietary fibre 6.5 g

Sodium 160 mg

Calcium 70 mg

Iron 1.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.