Curried Pumpkin and Peas

Marcus Nilsson

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Servings: 6


2 tablespoons Unsalted Butter
1 medium Onion, sliced
1 Garlic Clove, chopped
2 1/2 teaspoons Curry Powder
1/2 teaspoon Salt
1/2 teaspoon Freshly Ground Pepper
2 pounds Pumpkin, peeled, seeded, and cut into 1-inch pieces
2 medium Red Potatoes, cut into 1-inch pieces
1 1/2 cups Low-Sodium Chicken Broth
3/4 cup Golden Raisins
3/4 cup Frozen Baby Peas
Fresh Cilantro, for garnish


  1. Heat butter in a large pan over medium-high heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Garnish with cilantro.

Nutritional Information:
(per serving)

Calories – 258
Total Fat – 4.9g
 – Saturated Fat – –
Cholesterol – 10mg
Sodium -514mg
Total Carbohydrate – 48.8g
 – Dietary Fiber – 7.3g
 – Sugars – –
Protein – 9.2g
Calcium – –


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