Serves
4
Prep
20
mins
Cooking
40
mins
Vegan Pumpkin Dhal
Directions
Step 1
Heat oil in a large saucepan. Add onion, ginger and garlic, cooking over a low heat for 4-5 minutes. Stir in spices and cook a further minute.
Step 2
Add peas, stock and pumpkin to pan. Bring to a boil, reduce heat and simmer partially covered for approx. 25 minutes or until pumpkin and peas are tender. Stir in coconut milk and tomatoes. Cook a further 10 minutes.rnFold in spinach leaves.
Step 3
Season well and serve dhal with coriander, lime wedges and naan bread.
Tips
- Delicious served with naan bread & pappadums
Ingredients
- 1 tbs light flavoured oil
- 1 onion, finely diced
- 3cm piece ginger, finely grated
- 2 garlic cloves, crushed
- 1 tsp coriander powder
- 1 tsp ground cumin
- 1 tsp Clive Of India Authentic Curry Powder
- 1 1/2 cups, rinsed McKenzie's Australian Yellow Split Peas
- 4 cups vegetable stock
- 300g pumpkin, peeled and cut into 1-2cm cubes
- 270ml can coconut milk
- 2 ripe tomatoes, diced
- 2 cups baby spinach leaves
