Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Roast pumpkin dahl

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Roast pumpkin dahl

Roast pumpkin dahl

I really quite like dahl, as it turns out. And pumpkin as well – well, they just go together perfectly!

You know i’m into my curries ;). Dahl is totally gorgeous to have next to a curry as an accompaniment. Different texture, different flavour and wholesome and healthy to add to a meal. Hope you love it. It’s also just great stirred through rice the next day for lunch left overs!

This recipe  comes from Veganise this. Love all these websites I’m discovering.

1 cup red lentils
2 cups vegetable stock
1/2 teaspoon turmeric
1 tablespoon olive oil
1 tsp brown mustard seeds
1 onion, diced
2 cloves garlic, crushed
2 teaspoons ground cumin
1/4 teaspoon chilli powder
2 teaspoons garam masala
1/2 teaspoon salt
1 cup pumpkin puree  (1/2 butternut pumpkin, roasted then pureed)
Juice of 1/2 lemon
100g baby spinach leaves
Rinse the red lentils in a strainer until the water runs clear then place them in a saucepan with the water, vegetable stock powder and turmeric. Bring to the boil then reduce the heat to the lowest possible and simmer, covered for 20 minutes.
In the meantime, heat the olive oil in a frying pan on a medium flame. Add the mustard seeds and when then begin to pop, stir through the onion and fry for 5-10 minutes until the onions are translucent and begin to brown. Add the cumin, chilli powder, garam masala and salt, stir the spices through the onions evenly and cook for about 2 minutes.
Mix the onions and spices through the lentils then stir in the pumpkin puree, lemon juice and spinach. Turn off the heat when the spinach has wilted and serve with rice.

Author: Rah

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