Roasted Pumpkin Red Lentil Dhal
Indulge in a creamy, hearty Roasted Pumpkin Red Lentil Dhal bursting with flavor. This simple recipe combines tender roasted pumpkin, protein-packed red lentils, and rich coconut milk for a comforting, satisfying meal. It's the perfect quick vegan dinner that's naturally gluten-free too!
Equipment
- 1 Oven & Lined Oven Tray Preheat to 200°C (390°F) to roast the pumpkin.
- 1 blender
- 1 large non-stick pan
Ingredients
- 400 g fresh or frozen pumpkin chunks weight before roasting; approx. 14 oz
- 2 tablespoon olive oil
- 1 pinch sea salt
- 1 brown onion finely diced
- 4 garlic cloves crushed or grated
- 2 tablespoon madras curry powder
- 1 teaspoon ground cinnamon
- 800 ml full-fat coconut milk approx. 27 fl oz
- 250 g dried red lentils approx. 8.8 oz
- a little water as needed
- extra curry powder to taste (see notes) optional
To serve:
- fresh coriander
- coconut yogurt
Instructions
- Preheat your oven to 200°C (390°F). Spread the pumpkin chunks on a lined baking tray. Drizzle with olive oil. Roast for 30-40 minutes until soft and edges are browned.
- Transfer the roasted pumpkin to a blender. Blend until smooth, adding a little water if needed to achieve a creamy consistency.
- In a large non-stick pan, heat olive oil over medium heat. Add diced onion. Cook until translucent, about 2-3 minutes.
- Stir in minced garlic, cinnamon, salt, and curry powder. Cook for another 1-2 minutes until the spices are fragrant.
- Add the red lentils to the pan. Stir and toast them for 2 minutes. Pour in the pumpkin puree and coconut milk. Stir to combine.
- Reduce the heat to low. Allow the dhal to simmer for 10-15 minutes. Stir occasionally until the lentils are soft and the dhal is thick and creamy.
- Spoon the dhal into bowls. Top with a dollop of coconut yogurt and a sprinkle of fresh coriander. Serve while warm and enjoy!
Notes
- Serving Suggestions: Serve the roasted pumpkin red lentil dhal in bowls. Top with a dollop of coconut yogurt and a sprinkle of fresh coriander for added freshness and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dhal in a freezer-safe container for up to a month.
- Reheating: Reheat the dhal on the stove over low heat, stirring occasionally to maintain its creamy texture. If it's too thick, add a splash of water. Avoid microwaving to prevent mushiness.
- Flavor Adjustment: Adjust the curry powder to suit your taste. For spicier blends, use less to avoid overpowering the dish.
- Pumpkin Alternatives: Tinned pumpkin works as a convenient substitute for fresh or frozen. Remember, roasting enhances flavor, so tinned pumpkin may be less flavorful.
- Creaminess Tip: For the creamiest dhal, use full-fat coconut milk. Reduced-fat coconut milk works for a lighter version but may slightly alter the texture.
- Customizing: Add other vegetables or greens like spinach or kale for extra nutrition and variety.