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Spicy Red Lentil And Pumpkin Dhal

Spicy Red Lentil and Pumpkin Dhal 
  • 4 People
  • 85 min.
  • intermediate 
Meat-free cooking doesn’t have to mean bland food! Add punchy layers of flavour to this nutritious Indian comfort food using garlic, ginger, chillies, spices and Knorr Mild Durban Curry Cook-in-Sauce, then top your dhal with toasty coconut flakes and fresh coriander for crunch and freshness. 
Ingredients
  • 15 ml olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cm piece ginger, finely chopped
  • 1 red chilli, deseeded & finely chopped
  • 5 ml Robertsons ground coriander
  • 5 ml Robertsons ground cumin
  • 5 ml Robertsons ground turmeric
  • 2.5 ml Robertsons ground cinnamon
  • 300 g pumpkin, peeled and cubed
  • 250 g red lentils, rinsed and drained
  • 48 g packet Knorr Mild Durban curry cooking sauce
  • 2 large tomatoes, diced
  • 1 x 400 ml coconut milk
  • 1 Knorr vegetable stock pot (dissolved in 400ml hot water)
  • Robertsons Atlantic sea salt, to season
  • 1 ml Robertsons black pepper, to taste
  • lemon juice
  • 5 ml coconut flakes, toasted
  • fresh coriander
Cooking Method

  1. Heat the oil in a pot over a medium-low heat. Add the onions, garlic, ginger and chilli, allow to cook until soft.

  2. Add the Robertson’s Ground Coriander, Robertson’s Ground Cumin, Turmeric and Robertson’s Ground Cinnamon, and cook for a further minute, until aromatic.

  3. Immediately add the remaining ingredients.

  4. Bring to the boil, then turn it down to a simmer. Allow to cook for about 35-45 minutes, until the pumpkin and lentils are soft, and the sauce has reduced to a thick consistency.

  5. Season with Robertson’s Atlantic Sea Salt, Robertson’s Black Pepper and lemon juice.

  6. Serve in individual bowls, topped with coconut flakes and fresh coriander.

  • Nut Free
  • Dairy Free
  • Gluten Free

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