Pumpkin-potato Curry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Greek | 1 | Servings | |
INGREDIENTS
| 3 | Garlic cloves, minced | |
| 1/4 | c | Onion, minced |
| 3 | T | Soy sauce for saute |
| 1 | t | Curry powder |
| 1/2 | t | Fenugreek |
| 1/2 | t | Garam masala |
| 3 | c | Fresh pumpkin or squash |
| puree | ||
| 2 | c | Vegetable broth |
| 2 | White potatoes, chopped in | |
| small cubes | ||
| 3 | c | Fresh pumpkin chunks |
| 2 | lb | Fresh or frozen peas |
| Salt & pepper |
INSTRUCTIONS
Saute garlic & onions in soy sauce 'til they release their aromas, about three to five minutes. Add spices, cook until their aroma is released, two to three minutes. Add the puree and broth, chunks of one potato and all pumpkin chunks. Cook 'til potato chunks are tender, about 15 minutes, then puree the whole pan. Put back in pan. Add more broth if needed. Add the chunks from the second potato, cook 'til tender. Add the peas right before serving, just to warm them. Posted to fatfree digest by susan.j.mcgee@us.arthurandersen.com on Mar 25, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2431
Calories From Fat: 436
Total Fat: 51.5g
Cholesterol: 4.9mg
Sodium: 10906.7mg
Potassium: 7080.1mg
Carbohydrates: 406g
Fiber: 111.6g
Sugar: 75.7g
Protein: 110.4g