Pulse and pumpkin curry

Pulse and pumpkin curry

4.3 107 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

Spicy cauliflower soup

20min

Risotto pomodori with burrata

30min

Tomato pasta with vegetables and feta

30min

Lentil curry (dahl)

30min

Pierogi (Cheese dumplings)

1h 30min

Palak paneer

45min

Chhole (chickpea curry)

35min

Truffled roast pumpkin risotto

35min

Mushroom risotto

30min

Three-bean shepherd's pie

26h

Honey soy tofu with steamed rice

40min

Pasta alla Vodka

15min

Mostrar todo