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Pulse and pumpkin curry

Pulse and pumpkin curry
4.2 100 évaluation
Prép. 10min
Total 30min
6 portions
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Ingrédients

  • 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

Niveau

facile

Infos nut. par 1 portion

Sodium 518.2 mg
Protides 14.4 g
Calories 1287.7 kJ / 306.5 kcal
Lipides 10.6 g
Fibre 12.5 g
Graisses saturées 7 g
Glucides 31.5 g

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Également présenté dans

Everyday cooking for Thermomix families 114 Recettes
Australie et Nouvelle-Zélande

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