Curried Pumpkin
Here's a delicious and simple savory pumpkin recipe to pair with your Whole30 lunch or dinner. The natural sweetness of the pumpkin and the tart lemon along with a touch of the chili powder create a beautiful flavor profile!
5 minutes
25 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 119 |
| Fat: | 7 g |
| Carbohydrates: | 12 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 538 mg |
| Fiber: | 3 g |
| Sugars: | 2 g |
| Calculated per serving. | |
by Masala Paleo
Serves: 4
Ingredients
- 2 lb2 lb2 lb Sugar Pumpkin, Can substitute with Butternut Squash
- 1 tsp1 tsp1 tsp Whole Cumin Seed
- 1 tsp1 tsp1 tsp Kashmiri Chili Powder
- 0.5 tsp0.5 tsp0.5 tsp ground Ginger
- 3 Tbsp3 Tbsp3 Tbsp Lemon Juice
- 1 tsp1 tsp1 tsp Salt
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Chop pumpkin into large chunks
- Heat oil on medium heat in a large flat pan and add cumin seeds
- Once the seeds bloom, add the pumpkin and let it brown slightly on all sides for 5 minutes
- Now add the chili powder, ginger powder and salt. Give it a good mix
- Add a cup of water, cover the pan and let the pumpkin cook for about 10-15 minutes till it has softened. You want the chunks to retain their shape and not get mushy, so be careful to not overcook
- Take off the lid and add juice of half a lemon
- Garnish with cilantro!
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