Pumpkin Dahl
Dahl is an Indian dish and a great vegan option. With all the spices it’s a warming dish for those cooler evenings. Serve with your favourite naan or roti bread.
Ingredients
- 1 tbsp Chantal Organics Extra Virgin Olive Oil
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 2 tsp ginger, grated
- 2 tsp garam masala powder
- 1 tbsp ginger, grated
- 1 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 cup soup mix - pumpkin and turmeric (we love King Soup)
- 2 cups vegetable stock (we love Kallo)
- 1 can Chantal Organics Chopped Tomatoes
- 1 can Chantal Organics Coconut Milk
- 1 cup pumpkin, cooked and mashed
- A handful of cashews (we love Fresh Life)
- 50g spinach
- Salt and pepper to taste
- To Serve:
- Cashews, toasted and roughly chopped (we love Fresh Life)
- Vegan yoghurt
- Pomegranate seeds
- Coriander
- Jasmine rice, cooked
instructions
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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.
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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.
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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.
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Step 4.
Spoon into bowls over rice. Dollop yoghurt in the center. Sprinkle over coriander leaves, pomegranate seeds and cashew pieces.
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