Directions:
- Dice pumpkin and cook it in the chicken stock until soft.
- In a separate pan, sauté onion in oil until transparent.
- Add garlic and red curry paste and stir while cooking another minute or two.
- Combine the onion/curry mix and the cooked pumpkin and puree.
- Pour boiling water over the vermicelli noodles and let stand for about 5 minute.
- Drain the noodles and add to the pumpkin puree.
- Serve garnished with coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.23 Kcal (1437 kJ) | ||
| Calories from fat | 143.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.93g | 25% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 1% | |
| Sodium | 204.06mg | 9% | |
| Potassium | 819.48mg | 17% | |
| Total Carbs | 47.36g | 16% | |
| Sugars | 9g | 36% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 7.22g | 14% | |
| Vitamin C | 18.3mg | 30% | |
| Iron | 3.4mg | 19% | |
| Calcium | 67.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 94.88 Kcal (397 kJ) | ||
| Calories from fat | 39.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 25% | |
|---|---|---|---|
| Cholesterol | 0.7mg | 1% | |
| Sodium | 56.41mg | 9% | |
| Potassium | 226.54mg | 17% | |
| Total Carbs | 13.09g | 16% | |
| Sugars | 2.49g | 36% | |
| Dietary Fiber | 1.27g | 18% | |
| Protein | 2g | 14% | |
| Vitamin C | 5mg | 30% | |
| Iron | 0.9mg | 19% | |
| Calcium | 18.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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