Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 pounds pumpkin, or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
- 1 large onion, thinly sliced
- 2 small tomatoes, cored, seeded and diced
- 3 tablespoon curry powder, preferably Madras
- 2 1/2 cups water
- Salt & freshly ground pepper, to taste
- Nonfat plain yogurt, for garnish
Cooking Directions
Step 1
Heat oil in a Dutch oven over medium-high heat Add pumpkin (or squash) and cook, stirring occasionally, for 3 minutes. Add onion and cook, stirring frequently, for 4 minutes more. Add tomatoes, curry powder and water; bring to a boil. Reduce heat to low and simmer, uncovered and stirring occasionally, until the pumpkin or squash is tender but not mushy, 20 to 25 minutes. Season with salt and pepper and garnish with yogurt.
Nutrition Info
- Serving: Per serving
- Calories: 129
- Carbohydrates: 23g
- Fat: 4g
- Protein: 4g
- Dietary Fiber: 4g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 0mg
- Potassium: 1003mg
- Sodium: 81mg
- Exchanges: 1 starch, 1 vegetable, 1/2 fat
- Carbohydrate Servings: 1 1/2