Pumpkin Curry
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Pumpkin Curry calories by ingredient
Introduction
I looked at a recipe for pumpkin soup and thought curry powder would be a good addition. I then went one step further addition various vegetables and put it over rice. My family really enjoys it, and doesn't mind the lack of meat (I'm a flexatarian for health reasons so often make vegetarian meals).I added curry and garlic to taste, leaving salt for people to add at the table if they so desired. I looked at a recipe for pumpkin soup and thought curry powder would be a good addition. I then went one step further addition various vegetables and put it over rice. My family really enjoys it, and doesn't mind the lack of meat (I'm a flexatarian for health reasons so often make vegetarian meals).
I added curry and garlic to taste, leaving salt for people to add at the table if they so desired.
Number of Servings: 6
Ingredients
-
2 cups pumpkin
2 cups vegetable broth
1 cup non fat milk
1 cup chopped onions
1 cup celery
1/2 cup sweet bell pepper
1 medium carrot
1 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
Directions
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.