Pumpkin and Potato Stew
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Pumpkin and Potato Stew calories by ingredient
Introduction
Easy and delicious one-pot dish. Super-high in fibre and vitamins!The sodium is a little high - feel free to use a low-sodium stock and/or make your own curry paste if you prefer - this will bring it down considerably. Easy and delicious one-pot dish. Super-high in fibre and vitamins!
The sodium is a little high - feel free to use a low-sodium stock and/or make your own curry paste if you prefer - this will bring it down considerably.
Number of Servings: 2
Ingredients
-
1 tsp olive oil
0.5 tsp cumin seeds
0.5 tsp mustard seeds
0.5 chilli, chopped
1 onion, chopped
2 cloves garlic, chopped
300g potatoes, diced
0.5 pint vegetable stock (or chicken stock)
2 tbsp curry paste (I use tikka masala)
300g pumpkin (or other squash), diced
2 tomatoes, cut into wedges
1 can black-eyed beans
juice of 1/2 lemon
Directions
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__.