Advertisement

Pumpkin & Tomato Curry

Your rating: None Average: 2.8 (12 votes)

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


Pumpkin & Tomato Curry

Makes: 4 servings

Active Time:

Total Time:

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; 0 g added sugars; 4 g protein; 4 g fiber; 81 mg sodium; 1003 mg potassium.

Nutrition Bonus: Vitamin A (343% daily value), Vitamin C (49% dv), Potassium (29% dv), Iron (19% dv).

Carbohydrate Servings: 1 1/2

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


More From EatingWell

Recipe Categories

Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Season
Fall
Winter
Type of Dish
Main dish, vegetarian
Ethnic/Regional
Indian
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner