Pumpkin and lentil dahl
What do you get when you combine pumpkin with lentils, spices and water in a big pot? A delicious curry! Sounds pretty magical ‘eh? Anything that only uses one pot is magic in our books. Grab a fork and dig in, you’ll love everything about this fragrant dahl.
Serves: 2
Ingredients:
- 1 tbs olive oil
- ½ red onion
- 1 tbs curry powder
- 1 birdseye chilli
- 400g pumpkin
- 1 tsp vegetable stock
- 2 cups hot water
- 1 tin diced tomatoes
- ½ cup red lentils
- 150g baby spinach leaves
- ¾ cup brown rice
- 3 cups water
- 4 tbs plain greek yoghurt
Method:
1. To prepare the ingredients, finely chop the red onion and birdseye chilli (deseeded). Peel the pumpkin and cut it into 2 cm cubes. Rinse the red lentils and the baby spinach.
2. Heat the olive oil in a medium saucepan over a medium-high heat. Then add the red onion and cook for 5 minutes or until the onion is soft. Add the curry powder and birdseye chilli and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute.
3. Add the combined vegetable stock powder and hot water, diced tomatoes, and the red lentils to the pan. Bring to the boil. Reduce heat to medium and simmer for 30-35 minutes, or until the lentils and pumpkin are tender. Stir intermittently to ensure the lentils do not stick to the base of the pan. Remove from the heat and stir through the baby spinach.
4. Meanwhile, place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed.
5. Divide the dahl between bowls and serve with the yoghurt.
Recipe courtesy of Hello Fresh.
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