Beetroot-and-pumpkin-curry

45 min

Beetroot and pumpkin curry

This veggie-packed curry takes a bit of cutting work for the pumpkin (except if you got hold of pre-cut pumpkin pieces) but otherwise it’s a very easy one-pot recipe. The beetroot gives a lovely colour and together with the lemon juice this is a fresh and satisfying low-carb curry.

Ingredients

4 servings

1 kg
400 g
150 g
400 g
100 g

Pumpkin (cut pieces)
Spinach
Red lentils (dried)
Beetroot (pre-cooked)
Almonds

1 TBL sp
2 TBL sp
800 ml
15 g
1
1
2 cloves

Peanut butter
Red curry paste
Bouillon (vegetable)
Ginger
Lemon
Onion
Garlic

Make it a dinner party🎉

Garnish with fresh coriander and replace part of the bouillon with coconut milk.
Serve with a bit of rice if you have very hungry guests.

Prep

20 min

  1. Peel pumpkin and cut into 2 cm cubes
  2. Cut onion into rings
  3. Mince garlic
  4. Mince or grate ginger finely

Cook

25 min

Boil water and make bouillon

soupPan

Sauté onion, pumpkin, garlic and ginger

medium/high heat ~5 min

Add lentils, peanut butter and curry paste

~1 min

Add bouillon

taste and add salt and pepper if needed, bring to boil and then simmer with lid on ~12 min

In the meantime, chop almonds and cut beetroot into 1 cm cubes

tip: cut the beetroot on a plate instead of a wooden cutting board to avoid the red stains

soupPan

Add spinach, beetroot and lemon juice

turn off the heat and wait until the spinach has shrunk, taste and add salt and pepper if needed ~5 min

Serve with chopped almonds

waves

1 Comment

  1. Pauline McNee on July 5, 2022 at 7:00 am

    This looks delicious. I make lots of vegetable and lentil curries, but have never added beetroot. Can’t wait to try it.
    @happy_retirees_kitchen

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