
Dispositivos y accesorios
Indian-spiced Roast Butternut and Chickpea Curry
Prep. 15min
Total 45min
6 portions
Ingredientes
-
butternut squash peeled, cut in pieces (2-3 cm)850 g
-
fresh coriander 5 g stalks, cut in pieces, and 10 g leaves, roughly chopped, plus extra for garnishing15 g
-
cumin seeds1 tsp
-
chilli flakes¼ tsp
-
olive oil30 g
-
fine sea salt1 ½ tsp
-
ground black pepper¾ tsp
-
basmati rice (see tip)250 g
-
water for cooking rice
-
onions quartered120 g
-
garlic clove1
-
fresh root ginger peeled, cut in round slices (2 mm)15 g
-
garam masala1 tsp
-
ground coriander½ tsp
-
chilli powder mild1 tsp
-
ground turmeric½ tsp
-
curry powder medium1 tsp
-
tinned coconut milk400 g
-
tinned chickpeas rinsed, drained (1 x 400 g tin)240 g
-
tinned chopped tomatoes400 g
-
ready-to-eat Puy lentils (1 pouch)250 g
Inf. nutricional por 1 portion
Calorías
508 kcal /
2131 kJ
Proteína
14 g
Grasa
19 g
Carbohidratos
64 g
Grasa saturada
12 g
Sodio
626 mg
¿Le gusta lo que ve?
¡Esta receta y más de 100 000 otras le esperan!
Registrarse gratis Más informaciónTambién incluido en

Plant-based Kitchen
30 Recetas
Reino Unido e Irlanda
Reino Unido e Irlanda
También podría gustarte...
Vegetable and Chickpea Tagine
50min
Vegetarian Chilli
35min
Chana Masala
45min
Paneer Makhani
1h
Cape Malay Vegetable Curry
35min
Jackfruit and Bean Chilli with Spicy Avocado Purée
30min
Chickpea and Tomato Rogan Josh
25min
Sweet Potato and Spinach Curry with Cauliflower Rice
40min
Coconut Dhal
20min
Aubergine, Coconut and Peanut Curry
25min
Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
1h
Coconut and Spinach Dahl
50min