Pumpkin & Lentil Stew with Rice
30 min
Vegan
132590
For 2 Portions
300 g
tomatoes, diced
160 g
cannellini beans, canned
120 g
basmati rice
120 g
green lentil
60 g
vegan coconut yogurt
30 g
peanut butter
10 g
parsley, fresh
10 g
peanut, roasted & unsalted
1
yellow onion
1
chili pepper
1/2
lime
1/2
red kuri pumpkin
2 tsp
cumin, ground
1 tbsp
coconut oil
1 clove(s)
garlic
1/3 l
vegetable broth
pepper
salt
1. All set?
2. Wash pumpkin, deseed, and dice.
3. Peel and finely dice onion.