I have a can of this in my cupboard, the nutrtion facts on it are awesome (9 grams of carbs, 5 of which are fiber). I’m gonna make some protein bars/pancakes with it this weekend. Looking forward to it.
Well I don’t know about y’all, but I’ve been addicted to roasted pumpkin seeds lately. I even ordered pumpkin seed butter, which I am impatiently waiting for.
Pumpkin rocks.
[quote]OctoberGirl wrote:
Shire wrote:
Pumpkin Curry is good. I would prefer to use fresh Pumpkin from an Indian food store rather than frozen(frozen veg tends to taste different, at least to my palate).
I love curry!
any chance you would post the recipe?
I mix my canned pumpkin with cayenne pepper, celery, clinatro, a little chicken stock and chopped chicken. Put in oiled (olive oil) pie pan and heat. Damn tasty.
[/quote]
Sorry for the late reply OctoberGirl,
Okay you will need:
2 small onions
2 medium sized green chili’s(I use the slim kind over the fat kind)
Inch of ginger
5 cloves of garlic
1/2 teaspoon of salt
1/2 teaspoon tumeric
1/2 teaspoon garam masala
handfull chopped coriander
half tin peeled tomato
2 cans pumpkin
Directions:
-fry the onions in 4 tablespoons oil of your choice.
-when the onions are brown and soft add the finely chopped garlic, ginger and chili(you will know when to add because the oil will come out of the onions).
-when this mixture is cooked the oil will again come out, this is when you add the can of tomatoes.
-add the spice/salt, mixing it well.
-wait for tomatoes to cook.
-add the pumpkin(if it’s not in small enough pieces then chop it up in to half inch chunks).
-once this is cooked to your liking add the chopped coriander.
I like it with roti or wholemeal pita bread.
Hope you enjoy it.