Pumpkin & Spinach Dahl
Quick and simple and full of nutritious ingredients
Ingredients
- ½ cup yellow split peas these need to be soaked
- ½ cup red lentils
- 1 tbsp olive oil
- 2 teaspoons black mustard seeds
- 1 medium - large onion
- 3 cloves garlic I use 4 - 5
- 1 tbsp grated fresh ginger , heaped keep your ginger in the freezer
- 1 tbsp ground cumin
- 3 teaspoons ground coriander
- 1 teaspoon turmeric
- 1½ teaspoon chilli powder (optional)
- 1 tin 400g tin crushed tomatoes
- 500 grams chopped peeled pumpkin (I use Jap pumpkin)
- 3 cups vegetable (or chicken) stock
- ⅓ cups lite coconut cream
- 250 grams frozen spinach
- 1 - 2 tbsp fresh coriander to garnish (optional)
Instructions
-
Place the yellow split peas in a medium bowl, cover with water and let soak for 30 minutes.
Drain and rinse the split peas and lentils separately under cold water, drain well.
Heat oil in a large pan, add mustard seeds. Cook, stirring for 1 minute.
Add garlic, onion and ginger, stirring until onion is soft and translucent.
Add ground spices, cook, stirring for a further minute or until fragrant.
Add split peas, lentils, undrained crushed tomatoes, pumpkin and stock.
Bring to the boil, simmer covered for 15 minutes.
Remove cover, add the spinach, and simmer for a further 15 minutes or until sauce is slightly thickened.
Just before serving stir in coconut cream over low heat until heated through.
Add fresh coriander to garnish.