Aromatic and comforting, this bowl of Pumpkin and Ginger Dhal is perfect for the whole family!

It’s officially pumpkin season! Here's a delicious Pumpkin and Ginger Dhal that's satisfyingly delicious, protein rich, and full of fibre. This vegetarian curry is aromatic, soft and comforting - a wonderful curry for the whole family!

Serve this colourful and fulfilling vegetarian dish with some hot rice or roti for the ultimate nutritious winter warming meal.

Ingredients

• 1 Cup Red Lentils – Soaked for 6 hours
• 1 Cup Pumpkin Puree (see notes) 1 Carrot, finely chopped
• 1 Onion, finely chopped
• 1 2cm Piece Ginger Root, peeled
• 3 Cloves Garlic, crushed
• 1 tsp Turmeric Powder
• 1 Clove, crushed
• 1 tsp Cumin Powder
• 2 tsp Coriander Powder
• Pinch Cinnamon
• 1 Tbsp Tomato Paste
• 1 400g tin Whole Cherry Tomatoes
• 1 Cup Coconut Milk
• 1/2 tsp Garam Masala

Choose any of these to serve: Pomegranate, Yogurt, Coriander, Sliced Green Chili, Curry Leaves and/or Mustard Seeds (Fried in a little oil until popping)

Method

1. Soak the lentils for 6 hours, adding more fresh water if required.

2. Fry the carrot and onion in a frypan for about 5 minutes until softened.

3. Add the Ginger and garlic and fry for a couple of minutes more until soft and fragrant.

4. Drop in the spices and tomato paste and cook for 2 minutes, stirring often.

5. Add the Lentils, pumpkin, tin of tomatoes and coconut milk. Stir and bring up to a simmer.

6. Cook for around 10 minutes until thickened and creamy.

7. Sprinkle over the Garam Masala. Serve over rice or with naan breads and with choice of toppings.

Notes: Cooked, mashed pumpkin is what the recipe calls for to create a creamy consistency, but raw, pumpkin may be used as well. Simply cube and sauté for 10 minutes more, along with the carrot and onion.

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