Love Your Vegetables: Pumpkin & Tomato Curry

    pumpkin and tomato curry


    1 tablespoon extra-virgin olive oil

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

    1 large onion, thinly sliced

    2 small tomatoes, cored, seeded and diced

    3 tablespoons curry powder

    2 1/2 cups water

    Salt and freshly ground pepper, to taste

    Fresh coriander and nonfat plain yogurt, for garnish


    Heat oil in a Dutch oven over medium-high heat. Add pumpkin and cook, stirring occasionally, for 3 minutes. Add onion and keep stirring for 4 more minutes. Add tomatoes, curry powder and water; bring to a boil. Reduce heat to low and simmer, uncovered and stirring occasionally, until the pumpkin is tender but not mushy, 20 to 25 minutes. Season the curry with salt and pepper, garnish with yogurt, and prepare for compliments.