Filter
Reset
Sort ByRelevance
Nevrom Jepherson
Pumpkin curry with lentils, yoghurt and mint
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the onion for about 4 minutes.
-
Add the curry paste and cook on a low setting for a few minutes.
-
Add the pumpkin and stir fry for a few more minutes.
-
Add the tomatoes and stock and stir well.
-
Let the pumpkin cubes gently simmer for about 15 minutes until they are al dente.
-
Stir in the lentils and warm for about 5 minutes.
-
Spoon some yogurt and fresh mint on the curry and serve the rest separately.
-
Tasty with flat bread and a cucumber salad.
-
95 minMain dishgarlic, bay leaves, dried chili peppers, thyme, mild paprika, olive oil, rib chops, broad beans, onion, tomatoes, bunch onions, salt and pepper,grilled pork chops with broad beans
-
28 minMain dishspring trip, anchovy fillets in canned oil, garlic, fresh green asparagus, frozen garden peas, frozen broad beans, fresh fresh mint, coffee cream, lemon, vegetable stock of tablet, chilled hüttenkäse cheese, Parmigiano Reggiano, fresh lasagne sheets, traditional olive oil,lasagna with summer vegetables
-
20 minMain dishWhite rice, chicken breast, curry powder, wok oil, mushroom stir-fry mix, leeks, coconut milk, seroendeng,stir-fried coconut chicken and vegetables
-
20 minMain dishbratwurst, olive oil, onion, garlic, fresh rosemary, elstar apple, tomato paste, ginger syrup, vine tomato,braai sausage with apple sauce
Nutrition
215Calories
Sodium0% DV0g
Fat15% DV10g
Protein20% DV10g
Carbs6% DV17g
Fiber0% DV0g
Loved it