Moderate
26 May 2019
Preparation time
15 min
Cooking time
20 min
This delicious lentil curry becomes a perfect fall dish with the addition of pumpkin.
| 1 Tsp. | Pepper |
| 2 cloves | Garlic |
| 2 Tsp. | Curry spice |
| 1 tbsp. | Vegetable broth |
| 1 | Paprika |
| 150 | Rice |
| 100 | rote Linsen |
| 500 | Pumpkin or other vegetables (eg: broccoli or zucchini) |
| 1 Tsp. | Salt |
| 1 handful | Cashew kernels |
| 0 to taste | Ginger |
| 1 tbsp. | Coconut oil |
| 200 | French beans |
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Step 1/4
Wash the vegetables well and cut them into small pieces.
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Step 2/4
In a coated pan, melt a tablespoon of coconut oil and add the squash.
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Step 3/4
After just under 5 minutes, simmer with a little water, the remaining ingredients and spices for 10 to 15 minutes.
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Step 4/4
When the water evaporates, always add a little more.
