Pumpkin & Red Lentil Dahl
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.
100g onion, diced
600g pumpkin, diced
200g cauliflower florets
2 tbsp coriander, chopped
¼ cup coconut oil
2 cups dried red lentils
2 tbsp curry powder
2 tsp turmeric
2 tsp ground ginger
2 cans coconut milk (save ¼ cup to drizzle on top)
1 tsp sesame seeds
Salt & pepper
2 tbsp garlic paste
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.
Calories 429, Fat 27.3 grams, Cholesterol 0 milligrams, Sodium 413 milligrams, Carbs 39.3 grams, Protein 12.9 grams