Curry with lentils and pumpkin — Guac
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Macros (per serving)

Fat

34%

(22 g)

Protein

18%

(26 g)

Carbs

48%

(68 g)

49 g Net,

19 g Fiber

577 Calories (per serving)

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Vegetable Dishes

Curry with lentils and pumpkin

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!

Ingredients

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Coconut oil

2 Tbsp

Red onion

2 pieces

Garlic

3 cloves

Dried turmeric

1 Tbsp

Red curry paste

1 Tbsp

vegetable broth

4 cups

Butternut Squash

12 piece

Lentils

400 g

Kale

1 hand

Coconut milk

400 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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Living the Green Life

Living the Green Life

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