Pumpkin & lentil stew (vegetarian)

Cooking Vegetarian Pumpkin & lentil stew (vegetarian)

Warm your belly with this comforting vegetarian pumpkin and lentil stew.

Lables: Heart friendly High fibre Low carb Low cholesterol Low fat Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place rinsed lentils, the curry leaves and 3 cups of cold water (750ml) in a saucepan, bring to the boil, then reduce heat to low, and simmer for 10 minutes.
  2. Heat oil in a large frypan over medium heat, add onion and cook 2-3 minutes until soft. Add garlic, ginger and spices and cook for 1 minute. Add pumpkin and celery and cook, stirring, for 3-4 minutes.
  3. Add pumpkin mixture to lentils and cook, covered, for 10 minutes. Add beans, cook for 5 minutes, then season with salt and pepper. Stir in juice and coriander.
  4. Serve with rice, and dollop with yoghurt.

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1 cup red lentils, rinsed in cold water
6-8 dried curry leaves*
1 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves, crushed
2 tsp grated ginger
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground paprika
2 cups diced pumpkin
2 celery stalks, chopped
100g green beans, cut into 2cm lengths
2 tbsp lime juice
2 tbsp chopped coriander
Steamed white rice and plain yoghurt, to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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