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Spicy Red Lentil and Pumpkin Dhal

Spicy Red Lentil and Pumpkin Dhal

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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.

Preparation time


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 Turmeric
2.5 ml Robertsons ground cinnamon
300 g pumpkin, peeled and cubed
250 g red lentils, rinsed and drained
1 packet Knorr Mild Durban Curry Cook-In 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
Robertsons Black Pepper
lemon juice
coconut flakes, toasted
fresh coriander

Preparation method

Heat the oil in a pot over a medium-low heat. Add the onions, garlic, ginger and chilli, allow to cook until soft.
Add the Robertson’s Ground Coriander, Robertson’s Ground Cumin, Turmeric and Robertson’s Ground Cinnamon, and cook for a further minute, until aromatic.
Immediately add the remaining ingredients.
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.
Season with Robertson’s Atlantic Sea Salt, Robertson’s Black Pepper and lemon juice.
Serve in individual bowls, topped with coconut flakes and fresh coriander.


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