Another Recipe Up On The Blog Today!

another recipe up on the blog today display image  42d88618
another recipe up on the blog today display image 42d88618

Another recipe up on the blog today!

This time for a delicious spicy lentil dhal, topped with homegrown and incredibly sweet roasted butternut pumpkin ???

Winter has put me in an almost perpetually curry-focused state of mind!

If you want to curry it up too, hit save on this recipe or follow the link in my bio to make some for yourself!

1 1/4 cups green lentils
4 cups water
1 x 400g can whole tomatoes
1/4 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
2 tsp fresh ginger, finely grated
1 1/4 tsp salt
1 cinnamon stick
1/2 cup pitted dates, chopped into thirds

For the roast pumpkin
~ 2 cups of butternut pumpkin, cut into rounds 1-2 cm thick
2 tsp olive oil
A generous pinch of salt
A few spoonfuls of natural yoghurt, two large green chillies, thinly sliced, and a handful of fresh coriander (to serve)


Put all the ingredients (except those for the roast pumpkin) in a large saucepan over high heat. Bring to the boil, then reduce the heat to a low simmer and cook, partially covered, for 40 minutes, stirring every now and then to make sure the lentils don’t stick to the bottom of the pan.

While the dhal cooks, roast the pumpkin. Toss the chopped pumpkin in the olive oil, sprinkle with a good pinch of salt, and place on a lined baking tray. Roast at 200˚C for 40 minutes or until tender and starting to caramelise on the edges.

Serve a few spoonfuls of dhal topped with the roasted pumpkin, a spoonful of natural yoghurt the chilli and coriander.

Note: For a vegan version, simply omit the yoghurt, as pictured (or go for a coconut or non-dairy yoghurt)

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