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40 • minutes
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4-6 • people
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Pumpkin Dahl

5/5 (2)


  • 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


  • 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

Extra Virgin Olive Oil
Chopped Tomatoes
Coconut Milk

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