===========================> Directions <======================== Wash the pumpkin and cut the top quarter off. Scoop out the flesh to within 2 cm of sides and cube. Put the shell on one side for using later. Slice the onion and chile and crush the garlic. Heat the oil and fry the onion and chile together with the curry leaves. When the onion is soft add the pumpkin, salt, pepper, turmeric and thin coconut milk and cook until the pumpkin is done. Pour the Coconut milk, thick onto the ground rice, mustard and garlic and add to the pumpkin mixture, stirring as it thickens. Bring to the boil and simmer for a few minutes. Remove from heat and spoon into pump- kin shell. Sprinkle with the curry powder and lime juice. ISBN #962 224 010 0
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|Serving Size: 1 Serving (1018g)|
|Recipe Makes: 1|
|Calories from Fat: 1060 (74%)|
|Amt Per Serving||% DV|
|Total Fat 117.8g||157 %|
|Saturated Fat 75.2g||376 %|
|Monounsaturated Fat 26.5g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 0mg||0 %|
|Sodium 162.8mg||6 %|
|Potassium 2923.3mg||77 %|
|Total Carbohydrate 98.1g||29 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 87.8g|
|Protein 18.8g||27 %|
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Calories per serving: 1434
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