Pulse and pumpkin curry
TM5 TM6

Pulse and pumpkin curry

4.4 (36 ratings)

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

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