Ultra creamy and rich red lentil and pumpkin curry with spinach and broccoli. Comforting and nourishing meal.
Prep Time: 10 mins
Cook Time: 30 mins
1 cup red lentils
2 1/2 cups water
1/2 pumpkin, peeled and cubed
1 small broccoli head, cut into florets
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon chili powder
4 thick slices fresh ginger
salt and pepper, to taste
1 cup fresh baby spinach, for serving
1 tablespoon pumpkin seeds, for serving
1 teaspoon sesame seeds, for serving
1/2 cup chopped fresh parsley, for serving
In a large heavy pot add lentils, water, pumpkin and broccoli florets. Bring to a boil, cover and reduce the heat to low. Simmer for about 20 minutes stirring occasionally until lentils are soft and pumpkin is tender. Add spices and season to taste, cook for another 10 minutes.
Serve warm with fresh baby spinach, pumpkin and sesame seeds, garnished with parsley. Enjoy!
Per serving: 237 KCALS | 2.5G FAT | 0.4G SAT FAT | 40.6G CARBS | 3.2G SUGAR | 18.2G FIBRE | 15.9G PROTEIN