Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 2 pounds pumpkin, or buttercup squash, peeled and cut into 1-inch cubes (4 cups)

  3. 1 large onion, thinly sliced

  4. 2 small tomatoes, cored, seeded and diced

  5. 3 tablespoons curry powder, preferably Madras

  6. 2 1/2 cups water Salt & freshly ground pepper, to taste Nonfat plain yogurt, for garnish

Instructions Jump to Ingredients ↑

  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.


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