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- 3 heaped tsp cumin seeds
- 4 heaped tsp coriander seeds
- 1 ½ tsp fine sea salt
- 30 g fresh coriander, plus extra to garnish
- 50 g fresh coconut, cut in pieces (2-3 cm) (optional)
- 80 g unsalted butter, diced
- 300 g onions, quartered
- 2 garlic cloves
- ½ - ¾ tsp cayenne pepper, to taste
- 1000 - 1200 g pumpkin, deseeded, cut in 8 pieces with skin on
- 300 g dried green lentils, or brown or Puy
- 1000 g water
- 250 - 300 g roasted red peppers, preserved, roughly diced (1-2 cm)
- 130 g crème fraîche (optional)
- per 1 portion
- 1504 kJ / 358 kcal
- 13 g
- 33 g
- 17 g
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