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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Everyday cooking for Thermomix families 114 Recipes
Australia and New Zealand

You might also like...

Tagliatelle with pumpkin

45 min

White fish and lemon risotto

30 min

Cottage pie with purple mash (Toddlers and beyond)

1 h 15 min

Butternut mac and cheese

45 min

Sweet potato, parsnip and broccoli frittata

55 min

Roasted pumpkin and quinoa risotto

40 min

Moroccan chicken with couscous

45 min

Apple, rhubarb and goji berry crumble with vanilla cashew cream

50 min

Cypriot grain salad

45 min

Beef cobbler with polenta dumplings

1 h 30 min

Satay noodle salad

35 min

Buckwheat and date bliss balls

24 h 20 min