Name: Pumpkin + Carlin Pea Spiced Dhal
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 medium onions, diced; 3 cloves of garlic, finely chopped; 1 knob of ginger, grated; 750g pumpkin or squash, peeled and chopped into medium chunks; 1 jar of Queen Carlin Peas with their bean stock; 1 tbsp cumin seeds; 1 tbsp curry powder; 1½ tsp turmeric; 250g split red lentils; 1 x 400g can of full fat coconut milk; 700ml veg or chicken stock; The juice of ½ lime; Greek yoghurt - Or vegan alternative; 1 small bunch of fresh coriander, leaves roughly chopped; Lime wedges; Nigella or sunflower seeds; Mango chutney (optional); Naan or rice

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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Pumpkin + Carlin Pea Spiced Dhal

Pumpkins are one of those vegetables which aren't often shown much love. We carve them up once a year, then they seem to get forgotten. Not in this recipe! We're showing the pumpkin some love by simmering it in a GLORIOUS spiced dhal with our nutty Queen Carlins. Top with a dollop of yoghurt, fresh coriander and a squeeze of lime.

Feeds: 4

Takes: 50 minutes

Ingredients

2 medium onions, diced
3 cloves of garlic, finely chopped
1 knob of ginger, grated
750g pumpkin or squash, peeled and chopped into medium chunks
1 jar of Queen Carlin Peas with their bean stock
1 tbsp cumin seeds
1 tbsp curry powder
1½ tsp turmeric
250g split red lentils
1 x 400g can of full fat coconut milk
700ml veg or chicken stock
The juice of ½ lime

To serve

Greek yoghurt - Or vegan alternative
1 small bunch of fresh coriander, leaves roughly chopped
Lime wedges
Nigella or sunflower seeds
Mango chutney (optional)
Naan or rice

Made with:
Queen Carlin Peas

In collaboration with Hodmedod, these Queen Carlin Peas are some of thest of British-grown beans. Slowly cooked with a soft, delicate texture + nutty flavour, they’re a British substitution to a chickpea.

Directions

step 1
Heat one tablespoon of olive oil over a medium heat and add the onions with a pinch of salt. Once the onions are slightly browned (roughly 7-8 minutes), add the ginger and garlic and cook for a further 2 minutes.
step 2
Add the cumin, curry powder and turmeric with the chunks of pumpkin and red lentils. Toss the lentils and pumpkin to coat in the spices.
step 3
Add the jar of Queen Carlin Peas with their bean stock, the coconut milk and veg stock. Cover and simmer the dhal for 30-40 minutes, until it becomes thick and starchy and the pumpkin is soft, stirring every so often to stop the lentils from sticking to the bottom of the pan. Add water if it becomes too dry.
step 4
Once the dhal is nearly cooked, squeeze in the lime juice and check for seasoning.
step 5
Spoon the dhal into bowls. Top with a dollop of yoghurt, fresh coriander and a squeeze of lime. Add some mango chutney for sweetness too, if you like. Serve with rice or naan for something heartier.

Made with:
Queen Carlin Peas

Nutty Queen Carlin Peas

In collaboration with Hodmedod, these Queen Carlin Peas are some of THE BEST of British-grown beans. Slowly cooked with a soft, delicate texture + nutty flavour, they’re a British substitution to a chickpea. Try them in a hearty french onion bake or crisped up in a salad with sticky aubergines and garlicky yogurt. Additive and preservative free. Just the highest quality beans, water and a pinch of salt.

cook with queen carlin peas

Pumpkin + Carlin Pea Spiced Dhal

Ingredients

To serve

Made with: Queen Carlin Peas

Directions

Made with: Queen Carlin Peas

More Recipes

Made with:
Queen Carlin Peas

Made with:
Queen Carlin Peas