![Pulse and pumpkin curry Pulse and pumpkin curry](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/9E2F9DBB-45FA-4D97-A4CE-2D779F4AF118/Derivates/B5F524B1-9F16-4B86-B7A1-AD40847F0936.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 4 garlic cloves
- 4 cm piece fresh ginger, peeled
- 2 brown onions (approx. 300 g), cut into halves
- 40 g coconut oil or peanut oil
- 2 tsp ground cumin
- 2 tsp ground paprika
- 2 - 4 tsp ground turmeric, to taste
- 1 tbsp curry powder
- 500 g Kent pumpkin, peeled and cut into cubes (4 cm)
- 400 g canned lentils, rinsed and drained (approx. 250 g after draining)
- 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
- 180 g celery stalks, cut into pieces (1 cm)
- 360 g water
- 2 tsp Vegetable stock paste (see Tips)
- 150 g fresh green beans, trimmed and cut into pieces (3-4 cm)
- 40 g lime juice (approx. 2 limes)
- ⅛ tsp sea salt, to taste
- 4 sprigs fresh coriander, leaves only, plus extra for garnishing
- natural yoghurt, to serve
- Nutrition
- per 1 portion
- Calories
- 1287.7 kJ / 306.5 kcal
- Protein
- 14.4 g
- Carbohydrates
- 31.5 g
- Fat
- 10.6 g
- Saturated Fat
- 7 g
- Fibre
- 12.5 g
- Sodium
- 518.2 mg
Alternative recipes
Show allWarm Mediterranean couscous salad
30min
Cashew basil spelt pasta (gut health)
15 dk
Potato and green pea curry
50 Min
Zucchini, lentil and coconut stew
30min
Lentil bolognese
30min
Asparagus risotto
40 Min
Hoisin tofu with brown rice
50 Min
Basmati rice in Varoma bundt tin
35 Min
Soba noodle mee goreng
40 Min
Tomato pasta with vegetables and feta
30min
Delicious coconut dhal (6 months+)
30min
Pasta e fagioli (Pasta and beans)
40 Min