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40 • minutes
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4-6 • people
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Medium

Pumpkin Dahl

5/5 (2)

Ingredients

  • tick1 tbsp Chantal Organics Extra Virgin Olive Oil
  • tick1 shallot, finely diced
  • tick3 cloves garlic, minced
  • tick2 tsp ginger, grated
  • tick2 tsp garam masala powder
  • tick1 tbsp ginger, grated
  • tick1 tsp cumin
  • tick1/2 tsp ground coriander
  • tick1/2 tsp ground cinnamon
  • tick1 cup soup mix - pumpkin and turmeric (we love King Soup)
  • tick2 cups vegetable stock (we love Kallo)
  • tick1 can Chantal Organics Chopped Tomatoes
  • tick1 can Chantal Organics Coconut Milk
  • tick1 cup pumpkin, cooked and mashed
  • tickA handful of cashews (we love Fresh Life)
  • tick50g spinach
  • tickSalt and pepper to taste
  • To Serve:
  • tickCashews, toasted and roughly chopped (we love Fresh Life)
  • tickVegan yoghurt
  • tickPomegranate seeds
  • tickCoriander
  • tickJasmine rice, cooked

instructions

  • Step 1.

    Heat a large pot to a medium/high heat. Drizzle oil into the pot. Add shallot, fry for 2 minutes. Add in the garlic, ginger, garam masala, cumin, ground coriander, and cinnamon. Cook for 1 minute until fragrant. Add in the stock, use a wooden spoon to scrape any browned bits on the bottom of the pot.

  • Step 2.

    Add Kings soup mix and crushed tomatoes into the pot. Bring to the boil, then reduce heat to a simmer. Cover the pot with a lid and cook for 20 minutes. Stir occasionally then return the lid.

  • Step 3.

    Remove the lid and stir through the coconut milk, pumpkin, spinach, cashews, salt and pepper. Continue to cook on a low heat for 5 minutes.

  • Step 4.

    Spoon into bowls over rice. Dollop yoghurt in the center. Sprinkle over coriander leaves, pomegranate seeds and cashew pieces.

Chantal Organics Products used

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Extra Virgin Olive Oil
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Chopped Tomatoes
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Coconut Milk

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5/5 (2)


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