This tasty curry dish combines roasted sweet potatoes, beets, and chunks of pumpkin with an amazingly flavorful tomato-based curry sauce--try it over white rice
Ingredients For Roasted Vegetable Curry With Pumpkin Recipe
2 tablespoon Vegetable oil, divided
1 cup Chopped sweet potato
1 cup Chopped beet
1 cup Chopped peeled pumpkin
0.5 Head cauliflower, broken into florets
1 Small onion, chopped
1 Red bell pepper, chopped
3 Cloves garlic, chopped
2 tablespoon Mild Curry Powder
1 teaspoon Ground Cumin
1 teaspoon Ground coriander
1 teaspoon Ground turmeric
1.5 cup Tomato puree
1 teaspoon White sugar
Nutrition value
168
calories per serving
8 g Fat4 g Protein18 g Carbs9 g FiberOther
Current Totals
8 g Fat
4 g Protein
18 g Carbs
9 g Fiber
MacroNutrients
Carbs
18 g
Protein
4 g
Fiber
9 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
127 mg
Iron
5 mg
Vitamin A
3644 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
79 mcg
Vitamin B12
0 mcg
Vitamin C
100 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
111 mg
Manganese
2 mg
Phosphorus
84 mg
Selenium
20 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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