Curried Pumpkin (Labu Masak Curry) Recipe
"simply irresistible", made with chilli powder, spices and yoghurt.
Ingredients
- 1/2 pumpkin(about 400g) - remove skin and seeds; cut into medium pieces. Steam or simmer till soft
- (Note: otherwise, cook with the rest of the ingredients by pouring in water to soften)
- 4 shallots - sliced thinly
- 1/2 inch ginger - sliced thinly
- 1/2 tbsp plain chilli powder
- 1 tbsp yoghurt
- 1 tsp white ulundu/urad dhal (can be replaced with black mustard
- seeds)
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp coriander powder
- 3 sprigs coriander leaves.
- 2 tbsp oil
- Salt for taste
Directions
- Saute ginger and shallots in heated oil.
- Add chilli, cumin, fennel and coriander powder.
- Quickly stir.
- Add pumpkin pieces.
- Season with salt and stir a couple of times.
- (note: here's when you have to add water, to soften pumpkin if you didn't steam or simmer)
- Off heat, combine in coriander leaves and yoghurt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 4 servings | |
| Calories 100 | |
| Calories from Fat 85 | 85% |
| Total Fat 9.67g | 12% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 118mg | 3% |
| Total Carbs 3.86g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.31g | 0% |
| Protein 1.92g | 3% |
