This beautiful pumpkin dal is a perfect winter dinner that will keep you warm and cozy on a chilly night. It’s plant-based, nutritious and very easy to make. What I love about it most is how aromatic; quick and healthy it is. This vegan recipe takes just under 1 hour, is very affordable and serves approx. 4-5.
🍽 Serves 4-5
🕘 50-55 minutes
Ingredients
4 cups of pumpkin
¼ tsp garam masala
¼ tsp salt
1 tsp olive oil
1 tsp coconut oil
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 Tbsp mild curry powder
1 tsp garam masala
1 tsp turmeric powder
2-3 cm grated ginger
1 onion (diced)
4 cloves of garlic (minced)
1 Tbsp tomato paste
2 cups of vegetable stock
1 can of coconut cream
1 cup of red lentils (rinsed)
1 cup of fresh spinach
Salt and pepper to taste
¼ - ½ cup of toasted coconut flakes (optional)
Fresh coriander (optional)
Instructions
Preheat the oven to 190’C. Prepare the ingredients. Peel and chop the pumpkin into 1-2 cm pieces. Dice the onion, grate the ginger and mince the garlic.
In a medium bowl, place chopped pumpkin, garam masala, salt and olive oil. Mix well. Place on a baking tray and roast for 35 minutes.
Heat coconut oil in a large saucepan. Add all the spices and combine. Heat for 2 minutes. Add ginger, onion, garlic and tomato paste. Mix well and fry for 2 more minutes.
Add vegetable stock, coconut cream and lentils. Place the lid on and simmer for 15-20 minutes or until the lentils are soft.
Remove the pumpkin from the oven and add it to the dal. Add spinach and simmer with the lid on for another 5 minutes.
Add salt and pepper to taste.
Garnish with toasted and salted coconut flakes and fresh coriander. Serve with naan bread, rice, cauliflower rice.
Enjoy! 😊
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