Pumpkins are not just for Halloween, they are an extremely healthy vegetable. Pumpkins are very low in calories ( around 20 calories per 100 g). This makes it the perfect treat for those watching their weight. They are extremely rich in potassium have a lot of magnesium and iron as well.
The bright orange fleshy part of a pumpkin is loaded with beta-carotene, which is an important antioxidant that helps us fight toxins and free radicals in our bodies.
Apart from the flesh the pumpkin seeds can also be eaten dried and their health benefits have been used in treatments for kidney, urinary, prostate and gallbladder ailments. They also help remove tapeworm and roundworm from our intestines and are able to rid the body of all intestinal parasites when properly used. Pumpkin seeds are high in protein, potassium, magnesium, zinc, iron, copper and essential fatty acids.
So its Halloween and you have bought some pumpkins but are looking for ideas other than the traditional pumpkin pie to serve to the hungry kids. Lets looks at some alternatives.
Sweet sugar pumpkins are often cooked and pureed into a mash or liquidated into a creamy, low-fat soup. Pumpkins can also be roasted much like potatoes or parsnips which really brings out their sweetness due to the caramelization.
For an eastern flavour the pumpkin curry is a favourite in many south Asian countries such as India and Sri Lanka.
Whilst buying pumpkins for cooking a curry, choose the ones with a complete stem attached to the top. This usually means that the vegetable is fresh and will keep for longer without going off.
Pumpkin Curry Recipe
Ingredients:
- One pumpkin, peeled and cut into 1 inch chunks
- 2 tablespoons of rice
- 2 tablespoons of grated coconut (fresh is best)
- 1 tablespoon vegetable oil
- 1 large onion, coarsely chopped
- 2 green chillies, finely chopped
- Sprig of curry leaves (optional; 3 or 4 bay leaves are an alternative)
- One half teaspoon fenugreek seeds
- One half teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon curry powder
- 1 piece of cinnamon (optional)
- 2 cloves of garlic, crushed or chopped
- 1 cup (half pint) coconut milk
- 1 tablespoon of ground mustard seeds
- Salt and pepper
Directions:
- First roast the rice and grated coconut in a hot pan till golden brown but not burnt. Let it cool.
- Next fry the onions, garlic, green chillies, curry or bay leaves, fenugreek, cinnamon, chilli powder, curry powder and turmeric for a few minutes in a little oil. Then add the pumpkin chunks. Stir fry for a couple of minutes. Season with salt and pepper. Add a cup of water. Partly cover and cook for a few minutes.
- Now grind the rice, coconut mixture into a powder. Dissolve in coconut milk and add to the pumpkin mixture. Add the ground mustard and cook a couple more minutes. Adjust salt to taste.
- Serve hot with rice or warm flat bread.
Here you have a healthy unconventional Halloween treat. You can tone down the spiciness for non-chilli lovers and kids.
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