Prep Time: 20 minutes

Serves: 4

Ingredients

• 500g pumpkin, cut into cubes (skin left on)
• 3 tsps. olive oil
• 1 medium onion, sliced lengthwise
• 1 tsp. mustard seeds
• ½ tsp. cumin powder
• 6 curry leaves
• 1 tsp. garlic, finely diced
• 1 tsp. ginger, finely diced
• 1 red chili, finely diced
• 1 tsp. salt

Method

• Wash the pumpkin well and cut into cubes.
• Heat oil in a pan. Add mustard seeds; when they begin to sputter, add curry leaves, garlic, ginger, and red chili. Sauté until the garlic turns golden.
• Add onion, stir, then add the pumpkin and salt. Mix well.
• Cover and cook on low heat for 8–10 minutes, or until the pumpkin is tender (note: the skin takes longer to cook – so after about 8 minutes the pumpkin may be done, but the skin may still be a little hard and you may need to wait another 2 to 3 minutes for it to soften, but don’t wait too long as the pumpkin will become mushy).
• Serve hot as a side with rice or chapati.

Nutrition (Per Serving): Calories 73; total carbohydrates 9.8g; dietary fibre 3g; total sugar 3.9g; protein 1.5g; total fat 3.7g; saturated fat 0.5g; cholesterol 0mg; sodium 584mg.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.