Pumpkin & Tomato Curry

http://www.eatingwell.com/recipes/pumpkin_tomato_curry.html

Pumpkin isn't just for pie—here it comes together in a quick curry with tomatoes, onion and curry powder.

4 servings | Active Time: 15 minutes | Total Time: 35 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 pounds pumpkin, or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
• 1 large onion, thinly sliced
• 2 small tomatoes, cored, seeded and diced
• 3 tablespoons curry powder, preferably Madras
• 2 1/2 cups water
• Salt & freshly ground pepper, to taste
• Nonfat plain yogurt, for garnish

Preparation

1. Heat oil in a Dutch oven over medium-high heat Add pumpkin (or squash) and cook, stirring occasionally, for 3 minutes. Add onion and cook, stirring frequently, for 4 minutes more. Add tomatoes, curry powder and water; bring to a boil. Reduce heat to low and simmer, uncovered and stirring occasionally, until the pumpkin or squash is tender but not mushy, 20 to 25 minutes. Season with salt and pepper and garnish with yogurt.

Nutrition

Per serving : 129 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 4 g Protein; 4 g Fiber; 81 mg Sodium; 1003 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1/2 fat