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Cauliflower & Pumpkin Dahl

Print Recipe
Course Main Course, Main Dish
Cuisine Indian
Servings 6 people

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.
Keyword bone broth, cauliflower, coconut, dahl, dahl recipe, lentils, pumpkin