Pumpkin and Potato Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tsp olive oil0.5 tsp cumin seeds0.5 tsp mustard seeds0.5 chilli, chopped1 onion, chopped2 cloves garlic, chopped300g potatoes, diced0.5 pint vegetable stock (or chicken stock)2 tbsp curry paste (I use tikka masala)300g pumpkin (or other squash), diced2 tomatoes, cut into wedges1 can black-eyed beansjuice of 1/2 lemon
Fry mustard and cumin seeds in oil until they begin to pop, then add onion, chilli and garlic and cook until soft.
Add potato, stir in and cook for 3 minutes.
Add stock and curry paste and cook for 5 minutes.
Add pumpkin and cook until soft - about 20 minutes. Add a little more water to nearly cover the vegetables if needed.
Add beans and tomato wedges and heat through.
Add lemon juice and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user NOME__.
Add potato, stir in and cook for 3 minutes.
Add stock and curry paste and cook for 5 minutes.
Add pumpkin and cook until soft - about 20 minutes. Add a little more water to nearly cover the vegetables if needed.
Add beans and tomato wedges and heat through.
Add lemon juice and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user NOME__.
Nutritional Info Amount Per Serving
- Calories: 436.1
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,112.0 mg
- Total Carbs: 73.6 g
- Dietary Fiber: 15.3 g
- Protein: 18.1 g
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