Preparation: 50 min.
Vegetable curry with pumpkin, eggplant, lentils and chickpeas
From Puur Genieten 2
Ingredients for
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100 g lentils, green, dry
200 g lentils, green, dry
300 g lentils, green, dry
400 g lentils, green, dry
500 g lentils, green, dry
600 g lentils, green, dry
700 g lentils, green, dry
800 g lentils, green, dry
900 g lentils, green, dry
1 kg lentils, green, dry
2 tablespoons curry paste, red
4 tablespoons curry paste, red
6 tablespoons curry paste, red
8 tablespoons curry paste, red
10 tablespoons curry paste, red
12 tablespoons curry paste, red
14 tablespoons curry paste, red
16 tablespoons curry paste, red
18 tablespoons curry paste, red
20 tablespoons curry paste, red
0.5 eggplant
1 eggplant
1.5 eggplants
2 eggplants
2.5 eggplants
3 eggplants
3.5 eggplants
4 eggplants
4.5 eggplants
5 eggplants
0.5 bunch of coriander
1 bunch of cilantro
1.5 bunch of cilantro
2 bunches of cilantro
2.5 bunch of cilantro
3 bunches of cilantro
3.5 bunch of cilantro
4 bunches of cilantro
4.5 bunch of cilantro
5 bunch of cilantro
100 g pumpkin
200 g pumpkin
300 g pumpkin
400 g pumpkin
500 g pumpkin
600 g pumpkin
700 g pumpkin
800 g pumpkin
900 g pumpkin
1 kg pumpkin
1 tomato
2 tomatoes
3 tomaten
4 tomatoes
5 tomatoes
6 tomatoes
7 tomatoes
8 tomatoes
9 tomatoes
10 tomatoes
0.5 onion
1 onion
1.5 onions
2 onions
2.5 onions
3 onions
3.5 onions
4 uien
4.5 onions
5 onions
0.5 can of chickpeas, cooked
1 can of chickpeas, cooked
1.5 cans of chickpeas, cooked
2 cans of chickpeas, cooked
2.5 cans of chickpeas, cooked
3 cans of chickpeas, cooked
3.5 cans of chickpeas, cooked
4 cans of chickpeas, cooked
4.5 cans of chickpeas, cooked
5 cans of chickpeas, cooked
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About this recipe
A delicious warming dish for cold nights.
You can read the full recipe on page 54 from Puur Genieten 2
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