Cut the pumpkin in half, hollow it out, then peel it pumpkin and cut in 2 cm cubed pieces, set aside.
Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned.
Add the ingredients for sweet tomato sauce and stir, bring to a boil, then cover and simmer over low heat for 20 minutes.
Mix together the ingredients for the yogurt sauce.
To serve: pool the yogurt sauce in the middle of the pumpkin mixture, and sprinkle the garnish over it. Best with rice or naan bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 147 (84%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 77.5mg||24 %|
|Sodium 271mg||9 %|
|Potassium 227.9mg||6 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 3.6g|
|Protein 4.1g||6 %|
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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: 176
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