{"id":12286,"date":"2022-02-08T20:15:37","date_gmt":"2022-02-08T20:15:37","guid":{"rendered":"https:\/\/forkranger.com\/?p=12286"},"modified":"2024-08-03T10:42:46","modified_gmt":"2024-08-03T10:42:46","slug":"rote-bete-kuerbis-curry","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/de\/recipe\/rote-bete-kuerbis-curry\/","title":{"rendered":"Rote Bete K\u00fcrbis Curry"},"content":{"rendered":"\n\n\t\t\t\t\"smokey\n\t

Spinach Pesto<\/h1>\n\t

[wpbb post:excerpt length=’55’ more=”]<\/p>\n\t

[cmr_ratings no_title=1\u00a0 no_table=1 hide_if_no_rating=1]<\/p>\n\t

Ingredients<\/p>\n\t

4 servings<\/p>\n\t1 kg
\n400 g
\n150 g
\n400 g
\n100 g\n\tPumpkin (cut pieces)
\nSpinach
\nRed lentils (dried)
\nBeetroot (pre-cooked)
\nAlmonds\n\t1 TBL sp
\n2 TBL sp
\n800 ml
\n15 g
\n1
\n1
\n2 cloves\n\tPeanut butter
\nRed curry paste
\nBouillon (vegetable)
\nGinger
\nLemon
\nOnion
\nGarlic\n\t

Make it a dinner party\ud83c\udf89<\/p>\n\tGarnish with fresh coriander and replace part of the bouillon with coconut milk. <\/em>
\nServe with a bit of rice if you have very hungry guests.<\/em>\n\t

Prep<\/p>\n\t

20 min<\/p>\n\t

    \n
  1. Peel pumpkin and cut into 2 cm cubes<\/li>\n
  2. Cut onion into rings<\/li>\n
  3. Mince garlic<\/li>\n
  4. Mince or grate ginger finely<\/li>\n<\/ol>\n\t

    Cook<\/p>\n\t

    25 min<\/p>\n\t

    Boil water and make bouillon<\/b><\/p>\n\t\t\t\t\"soupPan\"\n\t

    Saut\u00e9 onion, pumpkin, garlic and ginger<\/strong><\/p>\n\t

    medium\/high heat ~5 min<\/p>\n\t

    Add lentils, peanut butter and curry paste<\/strong><\/p>\n\t

    ~1 min<\/p>\n\t

    Add bouillon<\/strong><\/p>\n\t

    taste and add salt and pepper if needed, bring to boil and then simmer with lid on ~12 min<\/p>\n\t

    In the meantime, chop almonds and cut beetroot into 1 cm cubes<\/strong><\/p>\n\t

    tip: cut the beetroot on a plate instead of a wooden cutting board to avoid the red stains<\/p>\n\t\t\t\t\"soupPan\"\n\t

    Add spinach, beetroot and lemon juice<\/strong><\/p>\n\t

    turn off the heat and wait until the spinach has shrunk, taste and add salt and pepper if needed ~5 min<\/p>\n\t

    Serve with chopped almonds<\/strong><\/p>\n\n","protected":false},"excerpt":{"rendered":"

    Dieses Gem\u00fcsecurry erfordert etwas Schneidearbeit f\u00fcr den K\u00fcrbis (au\u00dfer wenn du bereits vorgeschnittene K\u00fcrbisst\u00fccke hast), aber ansonsten handelt es sich um ein sehr einfaches Ein-Topf-Rezept. Die Rote Bete verleiht dem Gericht eine sch\u00f6ne Farbe, und zusammen mit dem Zitronensaft ergibt sich ein frisches und leckeres Low-Carb-Curry.<\/p>","protected":false},"author":22,"featured_media":12280,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[60,291],"tags":[113,112,88,105,106,100,107,63,136,101],"class_list":["post-12286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-seasonal-calendar","tag-soy-cream","tag-bell-peppers","tag-broccoli","tag-cheese","tag-garlic","tag-mushrooms","tag-onion","tag-oven","tag-paprika-powder","tag-pesto"],"yoast_head":"\nBeetroot and Pumpkin Curry - Fork Ranger<\/title>\n<meta name=\"description\" content=\"This veggie-packed curry takes a bit of cutting work for the pumpkin (except if you got hold of pre-cut pumpkin pieces) but otherwise it\u2019s...\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beetroot and Pumpkin Curry - 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