Pumpkin Coconut Dal
Pumpkin coconut dal is a comforting, flavourful dish that combines the creamy sweetness of pumpkin with the richness of coconut milk and the warmth of aromatic spices.
Ingredients
- 600 g pumpkin peeled and chopped into 2cm chunks
- 1 tablespoon olive oil
- Sea salt and freshly ground black pepper
- 2 tablespoon neutral oil
- 1 red onion chopped
- 2 cloves garlic peeled and chopped
- 2 cm piece ginger peeled and chopped
- 1 chilli de-seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 200 g red lentils rinsed
- 400 mL coconut milk full fat
- 750 mL vegetable stock
- 2 cups baby spinach
- Fresh coriander to serve
- Lime wedges to serve
Instructions
- Preheat oven to 200ºC. Add pumpkin to a bowl and toss with olive oil and seasoning. Spread out on a lined baking tray and roast for 30 minutes, or until soft with crisp edges.
- To make your dal, heat oil in a cast iron pot. Add red onion, garlic, ginger and chilli and sauté until soft and fragrant - approximately 2-3 minutes.
- Add spices, and cook for a further 30 seconds, until gently toasted and oils release.
- Add the rinsed lentils, coconut milk, vegetable stock and two thirds of the roasted pumpkin. Turn the heat down to low, and allow to simmer for 30 minutes, stirring every so often to avoid the dal catching at the bottom.
- Once lentils are soft, remove from heat and stir through baby spinach, allowing it to wilt. Add in remaining pumpkin, and stir through. Serve sprinkled with fresh coriander leaves and a squeeze of lime juice, as is or with rice or flat bread.