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.
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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
- Peel pumpkin and cut into 2 cm cubes
- Cut onion into rings
- Mince garlic
- Mince or grate ginger finely
Cook
25 min
Boil water and make bouillon
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
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
This is a recipe from the seasonal calendar
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