Curried Pumpkin in Tomato Sauce
35 mins (prep 10, cooking 25)
16 ingredients
4 servings
This is an excellent vegetarian recipe, full of goodness and so easy to cook. Now that fresh pumpkin is in the shops, there is no need to resort to the canned version. We eat this dish as a side to a meat curry, it is medium in heat, ( hot taste ) and has a thickish gravy. The same basic recipe can be used for squashes, gourds, and even potatoes. There is never any left over and the pot is always clean.

Categories:  <-60-mins , side-dish , inexpensive , vegetable , time-to-make , asian ,
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Serving Size (128.31 g)
Servings 4
Amount per Serving
Calories 102.72 Calories from Fat 68.85
% Daily Value *
Total Fat 7.65g 47.07%
Saturated Fat 0.94g 18.83%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 610.32mg 101.72%
Total Carbohydrate 8.97g 11.96%
Dietary Fiber 0.98 g 15.66%
Sugars 3.21 g %
Protein 1.52g 12.18%
Vitamin A 9854.43IU% Vitamin C 11.16mg%
Calcium 32.65mg% Iron 1.24mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red lentils, coriander seed, cumin seed, turmeric powder, cumin seed, mustard seeds, red chilies