
Pumpkin & Red Lentil Dahl
Rated 5 stars by 2 users
Category
Meat-free Meals
Servings
6
Prep Time
5 minutes
Cook Time
30 minutes
Calories
429
Creamy, hearty, and full of flavour, this Indian-inspired recipe is so easy to assemble. It's also very versatile and can be tweaked to include any leftover vegetables. It's also a perfect dish to batch cook and freeze in smaller portions for later.
Author:Isabelle Dunn
Ingredients
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100g onion, diced
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600g pumpkin, diced
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200g cauliflower florets
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2 tbsp coriander, chopped
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¼ cup coconut oil
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2 cups dried red lentils
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2 tbsp curry powder
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2 tsp turmeric
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2 tsp ground ginger
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2 cans coconut milk (save ¼ cup to drizzle on top)
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1 tsp sesame seeds
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Salt & pepper
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2 tbsp garlic paste
PreppedFRESH
Pantry
Directions
Brown the onions with garlic in coconut oil for 5 mins.
Add the pumpkin and continue cooking until soft and falls apart.
Add the lentils, curry powder, tumeric, ground ginger, coconut milk, mix well and cook covered for 15 mins, stirring regularly. Add the cauliflower and cook for another 10 minutes.
Serve with a sprinkle of sesame seeds, a bit of coriander, and a drizzle of coconut milk on top. It goes well with a side of rice and/or poppadoms.
Recipe Video
Nutrition
Calories 429, Fat 27.3 grams, Cholesterol 0 milligrams, Sodium 413 milligrams, Carbs 39.3 grams, Protein 12.9 grams