Pumpkin, Cauliflower & Red Lentil Dhal

Pumpkin, Cauliflower & Red Lentil Dhal

  • Vegetarian
Try our Red Lentil Dhal with Pumpkin & Cauliflower as your next meat-free dinner. So easy to make and extremely delicious.

  • 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
  • 2 cups (500 mL) Continental Superb Stock Vegetable
  • 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

  1. Heat oil over medium heat in a large heavy based saucepan. Add onion and cook, stirring occasionally, for 5 minutes or until golden brown.

  2. Add curry paste and cook, stirring, for 1 minute. Add tomatoes and cook, stirring for 4 minutes.

  3. Stir in stock, coconut milk, pumpkin, cauliflower and lentils. Bring to the boil. Reduce heat to low and simmer, covered, for 25 minutes or until pumpkin and lentils are tender. Garnish with coriander and serve with rice

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 536.95 kcal
Protein (g) 20.98 g
Sugar (g) 9.3 g
Fat (g) 13.79 g
Fibre (g) 11.61 g

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