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Creamy Pumpkin Lentil Dal with Coconut Milk

Savory Indian Lentil Dish for Cold Days

15 Min.

Preparation

1. Preparing: 
Heat the coconut oil in a pot. Sauté the diced onion, garlic, and grated ginger until translucent.

2. Roasting: 
Add the curry powder, coriander, cumin, cardamom, cinnamon, cloves, black pepper, nutmeg, and turmeric, and roast briefly until fragrant.

3. Combining: 
Add the diced Hokkaido pumpkin and washed red lentils, stirring briefly.

4. Deglazing: 
Deglaze with the coconut milk and vegetable broth.

5. Simmering: 
Simmer covered over medium heat for 15 to 20 minutes until the pumpkin and lentils are soft and a creamy consistency forms.

6. Refining: 
Season with lime juice, salt, and pepper, and serve as desired with fresh cilantro or parsley and sliced banana.


Nutritional Information (approx. per serving) 

  • Calories: 380 kcal 
  • Carbohydrates: 42 g 
  • Protein: 14 g 
  • Fat: 18 g

Ingredients:

(4 Portions) 

  • ½ Hokkaido pumpkin cut into small cubes 
  • 150 g red lentils washed 
  • 1 can coconut milk 
  • 400 ml 300 ml vegetable broth 
  • 1 onion 
  • 2 garlic cloves finely diced 
  • 1 piece ginger thumb-sized finely grated 
  • 1 tbsp coconut oil 
  • 1 tbsp curry powder 
  • 1 tsp ground coriander 
  • 1 tsp ground cumin 
  • ½ tsp ground cardamom 
  • ¼ tsp cinnamon 
  • ¼ tsp ground cloves 
  • ¼ tsp ground black pepper 
  • ¼ tsp grated nutmeg 
  • ½ tsp turmeric 
  • Salt 
  • Juice of ½ lime 
  • 1 banana

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