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



Ingredient Checklist


Instructions Checklist
  • 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 Facts

129 calories; protein 3.7g; carbohydrates 22.6g; dietary fiber 4.7g; sugars 9.2g; fat 4.5g; saturated fat 0.7g; vitamin a iu 19688.2IU; vitamin c 29.5mg; folate 52.8mcg; calcium 84.8mg; iron 2.9mg; magnesium 47.6mg; potassium 987.3mg; sodium 81.1mg; thiamin 0.2mg.

1 starch, 1 vegetable, 1/2 fat