Peel pumpkin and cut into large pieces.
Put all ingredients into a medium saucepan except the 1/2 cup of coconut milk and the mustard seeds. Place on a medium heat and slowly bring to a simmering heat. Cook uncovered until pumpkin is almost soft. Grind mustard seeds in a suribachi and add to the 1/2 cup of coconut milk. Add this to the pumpkin and cook for a further 5 minutes on a low heat. Serve with lentil rice.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 40 mins |
| Ready in: | 55 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1332 kj |
| Calories | 318 kcal |
| Fat | 26.5 g |
| Saturated Fat | 23.1 g |
| Total Carbohydrate | 13.9 g |
| Total Protein | 5.4 g |
| Fibre | 4 g |
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