Pulse and pumpkin curry

Pulse and pumpkin curry

4.3 106 valoraciones

Prep. 10min

Total 30min

6 portions

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

¿Te gusta lo que ves?

¡Esta receta y más de 100 000 otras te esperan!

Regístrate en nuestra prueba gratuita de 30 días y descubre todo lo que Cookidoo® tiene para ofrecerte. Sin compromiso.

Registrarse gratis Más información

También incluido en

Everyday cooking for Thermomix families 114 Recetas
Australia y Nueva Zelanda

También podría gustarte...

Mostrar todo

No-roll cheesy broccoli quiche

1h 25min

Loaded chickpea masala with spelt chapatis (Diabetes)

40min

Bean ratatouille with halloumi

30min

Pasta with tomato, bacon and mushroom

35min

Vegetable Massaman curry

45min

Black bean molè (black bean chocolate chilli)

2h 25min

Vegan walnut and black bean burger

4h 40min

High Protein Egg Bake

20min

Layered veggie-loaded pesto pasta

30min

Spinach dumplings with tomato ragout

1h

Lentil curry (dahl)

30min

Courgette strudel

1h 20min

Mostrar todo