Dahl is just so warming and comforting and this recipe, filled with veggies and nourishing bone broth, is also rich in protein and fibre. It reheats and freezes very well and I always freeze it in batches for easy dinners and lunches. Serve the dish with basmati or cauliflower rice or with toasted flatbreads, and topped with a spoonful of full cream yoghurt.
Cauliflower & Pumpkin Dahl
Ingredients
- 2 tbsp ghee , or coconut oil or butter
- 1 large brown onion , diced
- 1 tsp salt
- 2 tbsp fresh ginger , finely grated
- 1 & 1/2 tbsp curry powder*
- 1 & 1/2 tbsp garam masala*
- 1 cup red split lentils , well rinsed
- 3 cups chicken bone broth , or vegetable stock
- 400 grams tin chopped tomatoes
- 400 grams tin coconut milk
- 3 cups cauliflower , cut into 2cm pieces
- 3 cups pumpkin , cut into 2cm pieces
- 100 grams baby spinach leaves
- 1 lime , juiced
- 1 cup coriander leaves , chopped
- 1 tsp chilli powder or flakes , optional
Instructions
- Heat the ghee in a large pot, add the onion and salt, cover and cook over a low heat until very soft.
- Stir in the curry powder and garam masala and cook for a few minutes.
- Add the lentils, broth, tomatoes and coconut milk. Bring to a simmer and then stir in the cauliflower and pumpkin. Cook for 30 minutes, stirring occasionally, until the dahl has thickened.
- Stir in the baby spinach, simmer for 2 minutes, then add the lime juice and coriander leaves. Taste the dahl for salt and add the optional chilli if you like spicy food.
- Serve the dahl with basmati or cauliflower rice or toasted flatbread** and topped with a spoon of yoghurt.
Notes
- * I used Herbies Curry Mix with Whole Seeds & Spices and the Herbies Garam Masala for this recipe, but you can use any good quality spice mixes.
- ** At The Health Emporium we sell wonderful gluten free flatbreads from Gluten Free Precinct and grain free flatbreads from No Grainer. They are both delicious with this dahl.
- You could use other vegetables in this recipe, including carrots, sweet potatoes, potatoes, green peas or zucchini.
- To make this dahl vegan cook with coconut oil, replace the chicken broth with vegetable stock and top with coconut yoghurt.