4 Serves
45 Mins
Heat the cooking oil in a large pan over medium heat. Add the curry leaves, mustard seeds, and dried red chili peppers, sautéing until the mustard seeds begin to pop.
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New ZealandVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
28 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
73 mg / 1,250 mgPotassium
466 mg / 4,700 mgSodium
577 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Remove the dried red chili peppers from the pan. Add the chopped onions and grated ginger, frying until the onions become soft and translucent.
Toss in the diced pumpkin, turmeric, and ground coriander, stirring well to ensure the vegetables are evenly coated with the spices.
Pour in the water, cover the pan, and simmer until the liquid has mostly evaporated and the pumpkin is tender. Add salt to taste.
Remove from heat and garnish with fresh cilantro leaves before serving.
6
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Libyan