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Pulse and pumpkin curry

Pulse and pumpkin curry
4.2 100 valoraciones
Prep. 10min
Total 30min
6 portions
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Ingredientes

  • garlic cloves
    4
  • piece fresh ginger peeled
    4 cm
  • brown onions (approx. 300 g), cut into halves
    2
  • coconut oil or peanut oil
    40 g
  • ground cumin
    2 tsp
  • ground paprika
    2 tsp
  • ground turmeric to taste
    2 - 4 tsp
  • curry powder
    1 tbsp
  • Kent pumpkin peeled and cut into cubes (4 cm)
    500 g
  • canned lentils rinsed and drained (approx. 250 g after draining)
    400 g
  • canned chickpeas rinsed and drained (approx. 250 g after draining)
    400 g
  • celery stalks cut into pieces (1 cm)
    180 g
  • water
    360 g
  • Vegetable stock paste (see Tips)
    2 tsp
  • fresh green beans trimmed and cut into pieces (3-4 cm)
    150 g
  • lime juice (approx. 2 limes)
    40 g
  • sea salt to taste
    ⅛ tsp
  • fresh coriander leaves only, plus extra for garnishing
    4 sprigs
  • natural yoghurt to serve

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 518.2 mg
Proteína 14.4 g
Calorías 1287.7 kJ / 306.5 kcal
Grasa 10.6 g
Fibra 12.5 g
Grasas saturadas 7 g
Carbohidratos 31.5 g

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