Naturally gluten free and vegan, this pumpkin curry is perfect for the autumnal weather, but you could switch for the squash more commonly found all year round, butternut squash. It is a great recipe to make if you go pumpkin picking though and you could always mix it up by using a ghost pumpkin which are amazing in curries. A filling, hearty dish perfect for all the family and great for freezing - I made mine with zero salt stock so my 7 month old baby could also have it (roughly blended), then I added salt to the rest to freeze in portions for me.
Calories | Carbs | Fibre | Fat | Sugar | Protein |
---|---|---|---|---|---|
326 | 19g | 13g | 17g | 6g | 13g |