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Pumpkin and lentil curry

Good for dietary types:

Vegan

Download the print version here

Prep Time:

5 minutes

Cook Time:

25 minutes

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

671.3mg

Calories:

570 kcal

Protein

24.4g

Potassium:

859.8mg

Fibre:

11.1g

Carbohydrates:

52.8g

Fat:

26g

Saturated Fats:

15g

Polyunsaturated Fats:

2.7g

Monounsaturated Fats:

6.3

Sugar:

6.6g

Vitamin A:

254.5%

Vitamin C:

32%

Calcium:

10.4%

Iron:

40.5%

About the Recipe

Ingredients

1 tbsp of nut oil

1 large onion

4 cloves of garlic

1 tbsp of red curry paste

1 can of coconut milk

300g red lentils

160g spinach

250g of pumpkin

300ml vegetable stock

50g of peanut butter

tea spoon honey (0r sugar)

tbsp of soy sauce

Preparation

Steps

Heat the nut oil in a pan on high and add the onions for minutes, turn down the heat slightly and add the garlic and then the curry paste, stir for a minute or so.
Add the vegetable stock, coconut milk, red lentils and pumpkin cubes, and leave to simmer on a low heat for about 15 minutes or until the lentils are cooked through.
Add the peanut butter, honey and spinach and continue to cook until the spinach is wilted.
serve with a dollop or rice