Pumpkin in Spicy Mustard Yogurt

The Pepper Cook
July 21, 2020
393
@thepeppercook

Pungent mustard, chilies, and roasted coconut give this unique easy, healthy, vegetarian recipe an unusual but delicious combination of flavours.

4 as a side dish
pumpkin cut into ½' dice, about 150 grams
¾ teaspoon salt ( divided into 2 )
2 teaspoons grated ginger ( divided into 2 )
1 cup plain, unflavoured yoghurt
2 tablespoons milk
1/2 teaspoon whole cumin ( roasted and ground )
1/4 teaspoon Kashmiri chili powder or regular chili powder
1/2 teaspoon mustard powder
1/4 teaspoon freshly ground black pepper
green chili
3 tablespoons chopped fresh mint
2-3 dry red chilies
1/4 cup freshly grated coconut
1 tablespoon coconut oil

Boil diced pumpkin with ¼ teaspoon salt and 1 teaspoon freshly grated ginger, uncovered for about 10-12 minutes until very soft. Drain and allow to cool.

Combine yoghurt, milk, remaining salt,...


See the full directions on my site
Nutritions

Calories
547

Sodium
4628mg
192% DV

Fat
21g
32% DV

Protein
18g
37% DV

Carbs
80g
27% DV

Fiber
19g
76% DV