Pulse and pumpkin curry

Pulse and pumpkin curry

4.2 111 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

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