Pumpkin in Spicy Mustard Yogurt

358
@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

Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it. Also, this recipe can easily be doubled. We like to double the recipe and save half of it for a later date. ...

The post Slow Cooker Black Bean and Corn Salsa Chicken {Freezer Meal} Recipe appeared first on Six Sisters' Stuff.