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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.
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Pumpkin + Carlin Pea Spiced Dhal
Rated 5.0 stars by 10 users
Servings
4
Cook Time
50 minutes
Author:
Bold Bean Co
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.
Ingredients
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2 medium onions, diced
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3 cloves of garlic, finely chopped
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1 knob of ginger, grated
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750g pumpkin or squash, peeled and chopped into medium chunks
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1 jar of Queen Carlin Peas with their bean stock
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1 tbsp cumin seeds
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1 tbsp curry powder
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1½ tsp turmeric
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250g split red lentils
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1 x 400g can of full fat coconut milk
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700ml veg or chicken stock
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The juice of ½ lime
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Greek yoghurt - Or vegan alternative
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1 small bunch of fresh coriander, leaves roughly chopped
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Lime wedges
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Nigella or sunflower seeds
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Mango chutney (optional)
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Naan or rice
To serve
Directions
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.
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.
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.
Once the dhal is nearly cooked, squeeze in the lime juice and check for seasoning.
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.
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