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Curry with lentils and pumpkin

Curry with lentils and pumpkin
Living the Green Life
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Curry with lentils and pumpkin

Living the Green Life

Yesterday afternoon I felt like something warm and something that fills well. We still had to do some shopping (this was there, due to the crowds this weekend) and we did not have much in the house. Onions, pumpkin, lentils and Brussels sprouts were the only vegetables I had left in the (fridge) cupboard. Small challenge but I wanted to go for a stew, this can't be missed! Still, the end result was more of a lentil curry (have you heard about this before?) Than a stew. Despite the fact that it was a mix of vegetables, the recipe is so delicious that I had to share it. If only because I can make it again myself!

Macros(per serving)

577Kcal

Fat

34% (22 g)

Protein

18% (26 g)

Carbs

48% (68 g)

49 g Net, 19 g Fiber

Rate

Ingredients

Servings

Coconut oil
12 Tbsp
Red onion
12 piece
Garlic
1 clove
Dried turmeric
14 Tbsp
Red curry paste
14 Tbsp
vegetable broth
1 cup
Butternut Squash
14 piece
Lentils
100 g
Kale
0 hands
Coconut milk
100 ml

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

30 min

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Details

Allergens

Nightshade, Legumes

Diet

Vegetarian, Vegan

Course

Lunch, Dinner

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