Pumpkin Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups pumpkin2 cups vegetable broth1 cup non fat milk1 cup chopped onions1 cup celery1/2 cup sweet bell pepper1 medium carrot1 tbsp curry powder (add more to taste)2 tsp garlic powder (add more to taste)1 1/2 cups brown rice (or basmati)3 cups water
Cut up vegetables and sear in fry pan with a little water on the bottom of the pan until onions are translucent
Meanwhile, in one saucepan add the pumpkin, vegetable broth, and spices. Stir and let simmer.
In another saucepan prepare the rice in water as per package directions.
When vegetables are done add them to the pumpkin mixture. Let simmer until broth begins to thicken
Add milk at the very end, right before serving. Add only enough milk to give creamy texture without over thinning the sauce. I could also see substituting plain yogurt for the milk which would help thicken the sauce if you like a very creamy sauce.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TALIAFERA37.
Meanwhile, in one saucepan add the pumpkin, vegetable broth, and spices. Stir and let simmer.
In another saucepan prepare the rice in water as per package directions.
When vegetables are done add them to the pumpkin mixture. Let simmer until broth begins to thicken
Add milk at the very end, right before serving. Add only enough milk to give creamy texture without over thinning the sauce. I could also see substituting plain yogurt for the milk which would help thicken the sauce if you like a very creamy sauce.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TALIAFERA37.
Nutritional Info Amount Per Serving
- Calories: 127.9
- Total Fat: 1.0 g
- Cholesterol: 0.8 mg
- Sodium: 369.7 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 5.0 g
- Protein: 4.5 g
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