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🍽️ Vegetable Paella with Pumpkin Seeds and Lemon Yogurt

370 kcal · 30 min · 4 servings

Vegetable Paella with Pumpkin Seeds and Lemon Yogurt Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the rice and the broth into a pot.
  2. 2. Bring the mixture to a boil.
  3. 3. Simmer the rice on low heat for about 5 minutes.
  4. 4. Peel the carrots.
  5. 5. Slice the carrots diagonally into thin rounds.
  6. 6. Rinse the bell peppers.
  7. 7. Remove the stem and seeds from the bell peppers.
  8. 8. Cut the bell peppers into thin strips.
  9. 9. Rinse the fennel.
  10. 10. Quarter the fennel.
  11. 11. Remove the core from the fennel.
  12. 12. Slice the fennel into thin strips.
  13. 13. Finely chop the fennel fronds.
  14. 14. Cut the lemon in half.
  15. 15. Squeeze the juice from the lemon.
  16. 16. Add the cut vegetables to the rice.
  17. 17. Add the olive oil to the rice and vegetables.
  18. 18. Add the curry powder to the rice and vegetables.
  19. 19. Cook the mixture for another 10 minutes.
  20. 20. Stir the mixture occasionally.
  21. 21. Heat a non-stick pan without fat on high heat.
  22. 22. Put the pumpkin seeds into the hot pan.
  23. 23. Roast the pumpkin seeds for about 3 minutes.
  24. 24. Shake the pan regularly so the seeds do not burn.
  25. 25. Season the roasted pumpkin seeds with salt.
  26. 26. Season the roasted pumpkin seeds with sugar.
  27. 27. Put the lemon juice into a bowl.
  28. 28. Add the chopped fennel fronds to the bowl.
  29. 29. Add the yogurt to the bowl.
  30. 30. Mix the lemon juice, fennel fronds, and yogurt together.
  31. 31. Season the yogurt mixture with salt.
  32. 32. Season the yogurt mixture with pepper.
  33. 33. Season the yogurt mixture with sugar.
  34. 34. Fill the vegetable paella into bowls.
  35. 35. Sprinkle the pumpkin seeds over the paella.
  36. 36. Serve the vegetable paella with the pumpkin seeds and lemon yogurt.

Nutrition per serving