Roasted Pumpkin Dahl
Serves
6
Prep Time
10 minutes
Cook Time
60 minutes
Ingredients
2 lbs (900 g) pumpkin, peeled, cubed
1 tbsp olive oil + 1 tsp extra
1 onion, chopped
2 cloves garlic, chopped
1 tsp ground turmeric
1 tbsp curry powder
1 tsp coconut sugar
½ tsp ground ginger
7 oz (200 g) red lentils
14 oz (400 g) can coconut milk
14 oz (400 g) can chopped tomatoes
1 lime, juiced
1 red pepper, diced
salt
Nutrition
(Per Serving)
Calories
330
Fats
15 g
Protein
11 g
Carbs
39 g
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cubed pumpkin on a baking sheet and drizzle with 1 tablespoon of olive oil and a pinch of salt. Place the pumpkin into the oven and roast for 35-40 minutes until soft.
- Place a pot over a medium heat and add 1 teaspoon of olive oil. Add the onion, garlic, and a pinch of salt and cook for 5 minutes until soft. Now add the turmeric, curry powder, coconut sugar, and ginger and cook for 2 minutes.
- Next add the lentils, coconut milk, tinned tomatoes, and lime juice. Cook for 20 minutes until the lentils are soft.
- Once the lentils are soft, add the roasted pumpkin and mash it in using the mixing spoon.
- Mix in the diced pepper and continue to cook for a further 3-4 minutes. Serve with a garnish of cilantro and red pepper flakes.