Vegan Pumpkin, Lentil Curry with Kale
I’ve spoken to so many people recently who’ve been wanting to shed a few kilo’s. I’m no expert, but I do know it takes some creativity getting your palette to adjust to not having refined carbs, like bread and white rice.
This meal is really low in carbs and creamy to boot. I add pea protein powder to my bowl for supper but you don’t have to. You can make this in bulk and add spinach instead of kale.
Did you know: Pumpkin is a carb. It’s like butternut but only better. Per cup butternut has 22g carb. Pumpkin has 12g.
Top Tip: If you’re looking for an alternate mash in the evenings. Why not try Pumpkin. Add a dollop of butter and season well before you mash. It’s magic.
Ingredients
olive oil
1 onion
1 tsp curry powder
3 green chillies
1 cup mashed pumpkin (boil or steam and mash)
1 cup dry lentils (use any kind)
2 cups kale/spinach
2 cups water
2 tbsp tomato paste
1 can small coconut milk
2 tsp garlic finely chopped/grated
1/2 tsp fine jeera powder/jeera seeds
Method
Heat oil and braise diced onion for 2 minutes until it starts to turn a golden brown.
Stir in garlic and chillie spice and add jeera spice
Add 2 cups water, coconut milk, pumpkin, tomato paste and lentils.
Cook for about 15-20 minutes until the lentils are cooked. Stir occasionally.
Season well with salt and pepper
Add kale/spinach and cook for about 3 minutes
Serve with cauliflower rice/zuchinni noodles/quinoa or brown rice
