Pumpkin, Cauliflower & Red Lentil Dhal

Name: Pumpkin, Cauliflower & Red Lentil Dhal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tablespoon oil; 1 brown onion, finely chopped; 1/3 cup korma curry paste; 2 medium tomatoes, roughly chopped; 1 pot Continental Stock Pot Sensations Vegetable Stock Pot; 500 mL hot water; 1 cup (250 mL) light coconut milk; 1/2 butternut pumpkin, peeled, cut into 3 cm pieces; 1/2 small cauliflower, broken into florets; 1 cup dried red lentils; chopped fresh coriander, to garnish; steamed rice, to serve

Vegetarian

Try this quick & easy dhal for your next meat-free dinner. A nourishing, one-pot wonder brimming with curry spices, pumpkin, cauliflower and hearty red lentils—perfect for cozy nights in.

35 Mins

Cooking Time
easy

Difficulty
15 Mins

Prep Time
4 People

Serves

1 tablespoon oil
1 brown onion, finely chopped
1/3 cup korma curry paste
2 medium tomatoes, roughly chopped
1 pot Continental Stock Pot Sensations Vegetable Stock Pot
500 mL hot water
1 cup (250 mL) light coconut milk
1/2 butternut pumpkin, peeled, cut into 3 cm pieces
1/2 small cauliflower, broken into florets
1 cup dried red lentils
chopped fresh coriander, to garnish
steamed rice, to serve

Heat oil over medium heat in a large heavy based saucepan. Add onion and cook, stirring occasionally, for 5 minutes or until golden brown.
Add curry paste and cook, stirring, for 1 minute. Add tomatoes and cook, stirring for 4 minutes.
Stir in hot water, stock pot, coconut milk, pumpkin, cauliflower and lentils. Bring to the boil, stirring occasionally. Reduce heat to low and simmer, covered, for 25 minutes or until pumpkin and lentils are tender. Garnish with coriander and serve with rice.