4 Serves
45 Mins
Using a chef's knife and cutting board, finely dice the onion and chop the carrots and pumpkin into bite-sized chunks.
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Vitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
120 µg / 400 µgCalcium
84 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
225 mg / 1,250 mgPotassium
962 mg / 4,700 mgSodium
41 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
8 g / 28 gSugar
10 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In a large pot or Dutch oven, heat the cooking oil over medium heat and sauté the diced onions until they are soft and golden brown.
In a small bowl, combine the curry powder, turmeric, ground coriander, minced garlic, grated ginger, and chopped chili to create a fresh spice paste.
Add the spice paste to the pot with the onions and fry for 1-2 minutes until fragrant, then stir in the pumpkin and carrot chunks to coat them thoroughly.
Pour in the water, add the bay leaves, bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Stir in the chickpeas and coconut milk, then continue to simmer for another 10 minutes until the pumpkin is tender. Remove the bay leaves before serving.
54
g160
g30
g
Indian