Pumpkin and kumara curry
(at time of publication)
- 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
- oil spray
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.
Make it gluten free: Check canned tomatoes are gluten free, and serve with gluten-free naan and yoghurt (if using).
Nutrition Info (per serve)
Total fat 1.9g
–Saturated fat 0.5g
Dietary fibre 6.5g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us