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Pulse and pumpkin curry

Pulse and pumpkin curry
4.2 100 ratings
Prep. 10 min
Total 30 min
6 portions
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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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Also featured in

Everyday cooking for Thermomix families 114 Recipes
Australia and New Zealand

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