Koelkast`s Lentil and Pumpkin Curry with Walnuts
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 0.5 ½ Hokkaido pumpkin (se)
- 1 leek
- 1 cup lentils, red (250 ml)
- 2 cups broth or salt water
- 1 handful walnuts, roughly chopped
- 2 teaspoons curry powder
- 1 clove (s) garlic, lightly pressed
- Thyme, some twigs it
- nutmeg
- chili
- salt and pepper
- 400 g turkey breast, cut into strips approx. 3 cm thick
- 0.5 ½ lime (s), including the juice
- 2 tablespoon oil for frying
Print Recipe
Pin Recipe Instructions
- Spread 1 tablespoon of oil in a coated pan. Heat and fry the meat strips briefly and vigorously on all sides. Lightly salt and pepper and remove.
- Heat another tablespoon of oil. Add the diced pumpkin (with skin) and the leek cut into thin rings and fry briefly. Add the lentils and pour the stock or water over them. Add spices, garlic and herbs. Place the seared turkey pieces on top, cover with a splash cover and let everything simmer for about 15 minutes. Season to taste, add the lime juice and the roughly chopped walnuts.
- This dish tastes almost as delicious without meat and is still wholesome because the lentils contain a lot of protein. For children, curry powder and chilli are left out or only used very little.
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