Description
This one-pot, pumpkin dahl is a quick, comforting, and delicious vegan dinner. Ready in 30 minutes, it's perfect for the whole family!
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 1/2 inches fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 3 1/2 cups pumpkin (squash), cut into cubes
- 1 cup dry red lentils, rinsed
- 400g/ 14 oz can diced tomatoes
- 1/3 cup natural peanut butter
- 2 tablespoons tamarind paste
- 3 cups vegetable stock
- 1 teaspoon salt
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until softened and fragrant.
- Add the garam masala and turmeric. Cook for 1 minute or until fragrant.
- Add the pumpkin, rinsed lentils, tomatoes, peanut butter, tamarind, broth, and salt, and stir well. Once the dahl starts to bubble, reduce the heat and simmer for about 25 minutes or until the lentils have softened. If the consistency of the dahl becomes too thick, add a little hot water as needed.
- Remove from heat, top with coriander (cilantro), and enjoy!
Notes
- Store leftovers in airtight containers in the fridge for up to 5 days.
- Freeze: Cool, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight. Note: the pumpkin may become mushy after defrosting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 409
- Sugar: 10.5g
- Fat: 16g
- Saturated Fat: 4.7g
- Carbohydrates: 57.6g
- Fiber: 12.2g
- Protein: 22.3g