I only use half the rendang paste this recipe makes – stash the remainder in the freezer for when the emergency need for curry calls. Puffed black rice is available from health food stores or make your own (see below). It adds a spectacular crunch to this recipe. The roasted pumpkin skin contrasts against the softness of the caramelised pumpkin and the curry sauce.
See original recipe: https://www.goodfood.com.au/r...
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 190 | ||
Calories from Fat: 86 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.5mg | 1 % | |
Potassium 429.4mg | 11 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 23.3g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 190
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