Balanced Pumpkin and Spinach Dhal

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 1pcs tomato
• 200ml coconut milk
• 100g red split lentils
• 10g vadouvan curry powder
• 50g baby spinach leaves
• 100g feta

Method

1. Step 1 — Prep ingredients
   Peel the pumpkin and cut into bite-sized chunks. Coarsely chop the tomato.
2. Step 2 — Start dhal
   Reserve 1 tbs coconut milk. Combine the pumpkin, tomato, lentils, curry powder, remaining coconut milk and 250ml (1 cup) water in a medium saucepan over medium-high heat. Bring to the boil.
3. Step 3 — Simmer dhal
   Reduce the heat to medium-low, then cover the dhal and cook, stirring occasionally, for 16-18 mins until the lentils are broken down.
4. Step 4 — Add spinach
   Add the spinach to the dhal and cook, stirring, for 30 secs or until the spinach is wilted. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the dhal among bowls. Drizzle with the reserved coconut milk and crumble over the vegan feta (see Make it yours). Enjoy!
6. Step 6 — Make it yours
   Dhal is best served soon after cooking, as the lentils will continue to soak up the liquid and may become too thick. If this happens, simply add a little extra boiling water to loosen the dhal.

Allergens

Sulfit, Milch