Prep time: 5 mins
Cooking time: 20 mins
Total time: 25 mins
Servings: 4
INGREDIENTS
- 1 cup cubed pumpkin
- 1 cup of coconut milk
- 1/2 tsp mustard seeds
- 1/4 tsp. fenugreek seeds
- 1 dry red chili
- 1/2 tsp. turmeric powder
- 1 small green chili, chopped
- Salt to taste
- 2 tbsp. olive oil
- 1/2 cup water
- Sunflower seeds for garnish
DIRECTIONS
1. Add olive oil to a pan. Once oil is hot, add mustard seeds and fenugreek seeds and toss for 5 seconds.
2. Add in the pumpkin cubes, salt, turmeric powder, and chopped green chili.
3. Stir and cook for 3 minutes.
4. Add a cream, cover the lid and cook for another 5 minutes.
5. Open the lid and cook for another for minutes.
6. Pour the mixture in a high-speed blender and blend for about 1 minute.
7. Pour curry in a serving bowl.
8. Top with cream, sunflower seeds and paprika powder on top.
9. Enjoy!
NUTRITIONAL INFORMATION
Amount per serving 126 g
Total Calories 208 kcal
Fats 26 g
Protein 21.2 g
Total Carbs 5.66 g
Fiber 2.83 g
Starch 0 g
Protein: 3% 6 kcal
Fat: 87% 181 kcal
Carbohydrates: 11% 22 kcal