This warming winter One-Pot Pumpkin Curry is super special: it was developed in collaboration with the members of the Project: Sugar-Free Facebook group. Enjoy!


One-Pot Pumpkin Curry

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Rezept drucken
Prep Time 10 minutes
Cook Time
Passive Time
  • 1 red onion small
  • 1 red chili pepper
  • 1 TBSP coconut oil*
  • 1 TBSP caraway ground
  • 50 g yellow lentils
  • 400 g coconut milk
  • 100 g chickpeas (from glass jar, no sugar added)
  • 150 g Hokkaido pumpkin
  • 100 g baby leaf spinach
  • 1/2 bunch flat-leaf patsley (or cilantro)
  • 1 TSP curry powder*
  • 1 TSP sweet paprika*
  • salt*
  • pepper*
  1. Peel and dice onion. Wash and halve chili pepper, remove pith and seeds, and chop.
  2. Heat coconut oil in a large pot. Brown onion, chili, and cumin. Add lentils and fry for 2–3 minutes while stirring. Deglaze with coconut milk and simmer for 20 minutes on medium heat, stirring occasionally.
  3. Meanwhile, drain and rinse chickpeas in a sieve. Wash pumpkin, remove seeds, and chop pumpkin into small pieces. Sort, wash, and spin-dry spinach leaves. Rinse parsley and shake dry, separate leaves from stalk and finely chop.
  4. Add chickpeas, pumpkin, spinach, and parsley to the pot and simmer for another 10 minutes. Season with salt, pepper, curry powder, and paprika and serve with jasmine rice.
NACHGEKOCHT? Teile deine Fotos mit mir (@projekt_gesund_leben) und meiner Community auf Instagram und nutze meine Hashtags #projektgesundleben und #projektzuckerfrei!

Made the recipe? Share with me and the community! Post your pics using #projektzuckerfrei, or add me to the post (@projekt_gesund_leben). :-)


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