Easy Autumn Pumpkin Dahl – Healthy, Vegan and Delicious!
Autumn has officially arrived and halloween is just around the corner. This time of year is all about hearty, comforting dishes and this curry ticks all of those boxes. Roasted pumpkin adds a rich creaminess to this curry. Red lentils make this pumpkin dahl high protein and filling. Served with rice or flat bread, this dish is seriously satisfying.
Making the Pumpkin Dahl
To make this curry, start by preparing a small/medium pumpkin. Cut it in half and remove the seeds. Don’t throw away the seeds! They’re so nutritious and tasty when roasted and topped on a salad.
Brush the pumpkin flesh with some olive oil. Place in a roasting dish and roast in the oven for about an hour. Or just until the flesh is soft – the time will depend on the size of your pumpkin! You can cover the pumpkin with some tinfoil if it starts to catch.
While the pumpkin is roasting, start on the dahl. Fry the onion for a few minutes before adding the garlic and ginger. Fry for a few more minutes and then add the spices. Cook until aromatic. Then, add the coconut milk and red lentils, stirring well.
Once the pumpkin has cooked, use a spoon to scoop out the flesh and add it into the curry. Use your spatula, or a potato-masher to mash the pumpkin into the curry.
Next add the water and stock and cook for around 45 minutes, until the lentils have “disappeared” into the sauce. I love to serve this either with rice, or a flat bread. This is my favourite flatbread recipe – it’s so easy!
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Pumpkin Curry
Ingredients
- 1/2 medium Pumpkin (around 500 g cut into quarters and de-seeded)
- 1 tbsp Olive Oil
- 1 med Onion
- 5 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 tsp Cumin
- 1.5 tsp Ground Coriander
- 1.5 tsp Turmeric
- 1 tsp Garam Masala
- 1 tsp Salt
- 1 can Coconut Milk
- 1 cup Red Lentils (190 g)
- 2 cups Water (500 mL)
- 2 cups Vegetable Stock (500 mL)
Instructions
- Cut the pumpkin in half and scoop out the seeds
- Brush with olive oil and roast for 1 hour.
- Saute the onion in a pan for 10 minutes before adding the ginger and garlic and cooking for a further 5 minutes
- Add the dried spices (cumin, coriander and turmeric) and cook for a few more minutes.
- Add the coconut milk and red lentils to the pan
- Scoop out the flesh of the roasted pumpkin and add to the pot. Mash the pumpkin into the dahl
- Add the water and vegetable stock and let simmer for 45 minutes
- Serve immediately
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