Name Pumpkin Curry & Raita Dip


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  • Serves: 2
  • Complexity: medium
  • kcal: Sin-free on Green, 3 Sins on Original
  • Origin: Indian
Pumpkin Curry & Raita Dip


  • Dip:
  • 142g/5 oz very low fat natural yogurt
  • 1/4 cucumber, diced
  • freshly chopped mint
  • 1/4 - 1/2 tsp ground cumin
  • Curry:
  • Fry Light, for spraying
  • 3 garlic cloves, chopped
  • 1 tsp fresh ginger, grated
  • 1 fresh green chilli, seeds removed & chopped
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper good squeeze lemon juice
  • 340g/12 oz pumpkin, skin removed & diced
  • 170g/6 oz sweet potato, peeled & diced
  • 397g/14 oz can chopped tomatoes
  • 113ml/4 fl oz water
  • bunch freshly chopped coriander

To make the dip, mix all the ingredients together and chill until required. To make the curry spray a wok or large non-stick frying pan with the Fry Light and heat. Add the garlic, ginger and chilli and stir fry for 2-3 minutes until the garlic begins to brown. Mix the spices with the lemon juice to make a paste, add to the garlic mixture and continue frying for another 2-3 minutes. Stir in the pumpkin and sweet potato and mix until well coated. Add the tomatoes, water and 3/4 of the coriander, bring to the boil, stirring frequently and cook for 20 minutes until the pumpkin and potato are tender. Garnish with the remaining coriander and serve with the raita.

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