Red Lentil-Style Pumpkin Coconut Curry

A fragrant, gently simmered curry with vegetables, spices and a satisfying grain accompaniment.

Preparation time

38 min

Calories

660 kcal

Protein

27.9 g

Carbohydrates

97.3 g

Fat

20.4 g

Fiber

19.9 g

Ingredients

• 160 g lentils cooked
• 145 g pumpkin
• 145 g light coconut milk
• 65 g quinoa dry
• 55 g onion
• 6 g garlic
• 5 g ginger
• 4 g spices
• 5 g olive oil

Instructions

1. Cook the rice or grain according to package directions.
2. Heat oil in a saucepan; soften onion, garlic and ginger for 3–4 minutes.
3. Stir in spices, then add the vegetables and tomato or coconut base.
4. Simmer until vegetables are tender; add protein and cook thoroughly, ensuring poultry reaches 74°C (165°F).
5. Taste and adjust seasoning, then spoon the curry over the cooked grain.