Pumpkin Grain Curry

Name: Pumpkin Grain Curry with coconut milk, tomato paste, ginger and turmeric
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 uni Onion; 14 gr Garlic; 1 tsp Ginger (Ground); 2 tsp Curry powder; 1/2 tsp Turmeric Powder; 400 gr Cooked Chickpeas; 200 mL Coconut milk; 2 Tbsp Tomato sauce; 2 cup Butternut Pumpkin; to taste Parsley; 1 cup Basmati Rice; 2 Tbsp Olive Oil; 1.5 tsp Black Pepper; to taste Salt

with coconut milk, tomato paste, ginger and turmeric

Super simple vegetarian recipe that everyone will love. It is a dish that besides tasty has antioxidant, anti-inflammatory and analgesic effects!

By Ana Ni Ribeiro

For 2 people For 4 people Low Kcal Mediterranean Plant Based

471

35 min

324 kcal

4 doses

Easy

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Ingredients

Basmati Rice

-- cup

Butternut Pumpkin

-- cup

Coconut milk

-- mL

Cooked Chickpeas

-- gr

Curry powder

-- tsp

Garlic BIO

-- cloves

Ginger (Ground)

-- tsp

Onion BIO

-- uni

Parsley BIO

--

Tomato sauce BIO

-- Tbsp

Turmeric Powder

-- tsp

You will also need:

The following ingredients are not included in the order.

Black Pepper

-- tsp

Olive Oil

-- Tbsp

Salt

--

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Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

324 kcal

1,355 Kj

Due to the different suppliers we work with, nutritional facts per meal might have small variations from the website nutritional info.

Preparation Instructions

For Pumpkin Puree:

01

To peel the pumpkin easily, cook it whole for 2-3 minutes in a pan of boiling water or in the microwave. Cut the ends of the pumpkin and then cut it into 4 parts. Remove seeds and peel.

02

Dice and cook in boiling water for 15-20 min. Drain very well, and puree using a magic wand or a food processor.

For the Curry:

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