Farsi ko tarkari
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Nepalese pumpkin curry with ginger and cumin; 4 servings.
4 servingsFinal yield 1,300 g
Ingredients
- 900 gPumpkin, raw
- 180 gOnions, raw
- 20 gGinger root, raw
- 16 gGarlic, raw
- 25 gOil, mustard
- 5 gSpices, cumin seed
- 5 gSpices, coriander seed
- 4 gSpices, turmeric, ground
- 3 gSpices, pepper, red or cayenne
- 220 gBeverages, water, tap, drinking
- 7 gSalt, table
Method
- Peel pumpkin, remove seeds and cut into 2 cm cubes. Finely dice onion and grate ginger and garlic.
- Warm mustard oil in a wide pot and fry onion five minutes until soft.
- Add ginger, garlic, cumin, coriander, turmeric and chilli; stir one minute until fragrant.
- Stir in pumpkin, water and salt. Cover and braise 18–20 minutes until cubes are tender but hold shape and sauce is served with them.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 622.5 kcal
- Protein
- 14.6 g
- Fat
- 29 g
- Total carbohydrate (by difference)
- 93.5 g
- Total dietary fibre (USDA)
- 12.6 g
- Saturated fatty acids
- 3.8 g
- Sodium
- 2,755.5 mg
- Salt (sodium × 2.5)
- 6.9 g
Per serving
- Energy
- 155.6 kcal
- Protein
- 3.7 g
- Fat
- 7.2 g
- Total carbohydrate (by difference)
- 23.4 g
- Total dietary fibre (USDA)
- 3.2 g
- Saturated fatty acids
- 0.95 g
- Sodium
- 688.9 mg
- Salt (sodium × 2.5)
- 1.7 g
Per 100 g of finished food
- Energy
- 47.9 kcal
- Protein
- 1.1 g
- Fat
- 2.2 g
- Total carbohydrate (by difference)
- 7.2 g
- Total dietary fibre (USDA)
- 0.97 g
- Saturated fatty acids
- 0.29 g
- Sodium
- 212 mg
- Salt (sodium × 2.5)
- 0.53 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Mustard
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal