Spicy Pumpkin

Suitable for gluten free, vegetarian, and vegan diets.*

Makes 1600 g.

20 g coconut oil
700 g pumpkins cubed
200 g onions finely chopped
7 g garlic chopped
360 g canned tomatoes
4 g cinnamon
5 g curry powder
2 g nutmeg
300 ml water

Saute onion, garlic in oil, add pumpkin, tomatoes spices & water. Stir well & simmer, covered? until pumpkin is tender. Season with salt & pepper. Cube pumpkin, dice onion,


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.