
Geräte und Zubehör
Pulse and pumpkin curry
Vorbereitung 10 Min
Gesamt 30 Min
6 portions
Zutaten
-
garlic cloves4
-
piece fresh ginger peeled4 cm
-
brown onions (approx. 300 g), cut into halves2
-
coconut oil or peanut oil40 g
-
ground cumin2 tsp
-
ground paprika2 tsp
-
ground turmeric to taste2 - 4 tsp
-
curry powder1 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
-
water360 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 taste⅛ tsp
-
fresh coriander leaves only, plus extra for garnishing4 sprigs
-
natural yoghurt to serve
Nährwerte pro 1 portion
Brennwert
306.5 kcal /
1287.7 kJ
Eiweiß
14.4 g
Fett
10.6 g
Kohlenhydrate
31.5 g
Ballaststoffe
12.5 g
gesättigte Fettsäuren
7 g
Natrium
518.2 mg
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