creamy pumpkin dahl display image  e5f81f66


So this week I wanted to share a few different ways you can re-use your pumpkins this Halloween instead of throwing them in the bin.

Although, if you have any squirrels around, I heard putting them outside is also a good idea as it provides a healthy snack for our furry friends ??

Ingredients (serves 2)
150g basmati rice
400g pumpkin – peeled & cut into small cubes.
1 medium sized cup of red lentils – washed thoroughly (don’t skip this part)
1 can light coconut milk (plus 3/4 water swished around in the empty can)
1tsp tumeric powder
1tsp coriander powder
1tsp chilli powder (or 1/2 if you prefer a milder curry)
1/2tsp garam masala
1/2tsp cumin seeds
A pinch of asafoetida (or replace with garlic powder / fresh garlic – desired quantity)
1tsp fresh, finely chopped ginger
1tbsp oil, plus more for brushing
2tbsp water

For garnish (optional)
Chipotle chilli flakes
Green chillis

Pre-heat oven to 180 degrees.
Peel and chop the pumpkin into cubes and place on a baking tray. Brush with oil on all sides and oven bake for 20 minutes (turning half way) or until soft.
Wash the lentils thoroughly – until the water runs clear, and set aside.
Add all the spices to a bowl, and set aside.
10minutes into the pumpkin cooking time, add 1tbsp oil to a pan and add in fresh ginger.
Note – add in desired amount of onion / fresh garlic if using and sauté. I omitted for lower FODMAPS.
Add in cumin seeds and stir through, sauté for 1-2 minutes.
Add in all the spices, along with 2tbsp water and stir through to create a paste in the pan.
Add coconut milk to the pan and fill the empty can 3/4 full with water. Swish around to remove any excess coconut cream from the can, and pour into the pan.
Remove the pumpkin from the oven when soft and add to a high speed blender to create a pumpkin purée.
Add the purée to the pan, along with the lentils and bring to boil.
Simmer on low heat for around 25 minutes (or until the lentils have softened).
During simmer time, cook the rice in accordance to packet instructions.
Remove all pans from heat and add to 2 separate bowls. Garnish with coriander, chipotle chilli flakes & chillis (optional).

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