Spicy Red Lentil and Pumpkin Dhal
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.
Feeds
4Person
Preparation time
85Min.
intermediate
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
Preparation method
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