Pulse and pumpkin curry

Pulse and pumpkin curry

4.3 106 ratings

Prep. 10 min

Total 30 min

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 518.2 mg

Protein 14.4 g

Calories 1287.7 kJ / 306.5 kcal

Fat 10.6 g

Fibre 12.5 g

Saturated Fat 7 g

Carbohydrates 31.5 g

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Australia and New Zealand

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