Grains · Main Dish · Recipes · Vegan · Vegetarian

Butternut pumpkin, chickpea, lentil & kale curry (Vegan & gluten-free)

If you’re in Paris atm you’ll know it’s FREEZING.  Literally.  No snow, but there’s something in the air that is bone-chilling.  After a walk with Mishka last night my face was so frozen I felt like I’d just had some botox – expressions were impossible!!  I knew I needed something to warm up, and quickly!!  So I basically put everything I had in the fridge and pantry together to whip this little number up!

Butternut pumpkin, chickpea, lentil & kale curry (vegan & gluten-free)

2TB coconut oil
1 brown onion, sliced
4 garlic cloves, crushed
1 thumb-size piece ginger, grated
1/4tsp cayenne pepper
2 1/2tsp ground coriander
1/8tsp ground cinnamon
1 1/2tsp turmeric
1tsp garam masala
1 pod cardamom, crushed
2tsp ground sweet paprika
1tsp salt (to taste)
1/2tsp ground white pepper
1/2 butternut pumpkin, cubed
400g can of tomatoes (I used cherry)
600-800ml vegetable broth
2C cooked red lentils, drained
400g can of chickpeas, drained
2C packed kale, torn
juice of half lemon
100ml coconut milk

To serve: any grain (brown rice, quinoa, kumut) & fresh coriander

1. Heat coconut oil in large pot/pan which has a lid, add onion, ginger and garlic and cook until translucent (about 10mins). Add all ground spices and cook a further 3-5mins until fragrant. Add pumpkin, vegetable broth, lentils and kale (add 600ml to begin with) and tomatoes. Cover and cook gently until pumpkin is soft (approx. 25mins).
2. Add lemon juice, chickpeas and coconut milk (and more broth if required (lentils may continue to absorb the broth), cover and continue to cook a further 5-10mins. Serve over brown rice, quinoa, kumut (whatever!) topped with fresh coriander!


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