PUMPKIN LENTIL DAHL

This vegan Pumpkin and Lentil dahl is so satisfying and tasty, yet so quick and easy to make. If you wanted to have just a handful of dishes that you can easily memorise so you can whip it up quickly at any time, a dahl should be one of them.

It’s originally a dish from South Asia that always contains a variety of lentils which are stewed until they break down, forming a thick and creamy dish. This Pumpkin & Lentil dahl uses ready cooked lentils, so it’s a quicker version. It will take you just under 30 minutes to have it ready and on the table, but it will be just as creamy.

Pumpkin adds a lovely bit of sweetness that cuts right through the spicy flavour of the dahl. I used Hokkaido Pumpkin (also known as Kuri Pumpkin), a small and round type which you can find around this time of the year. But butternut squash, which you can find all year round, is just as great here. The pumpkin is roasted in the oven which adds to its flavour, and it also prevents it from falling apart if it was cooked in the pan with the other ingredients.

As with all these type of dishes, it often tastes even better the next day and freezes well too.

Yield: 4

Author: Beatrice Caffrey | The Nourished Bowl

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CREAMY CHICKPEA & POTATO CURRY

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

A delicious and filling winter warmer, this creamy Chickpea & Potato Curry is vegan and gluten free.

Ingredients

• 1 leek
• 1 onion
• 1 tbsp ginger
• 1 tbsp garlic
• 1kg potatoes
• 1 can chopped tomatoes
• 1 can chickpeas
• 1 can coconut milk
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 3 tbsp curry powder
• 1 tbsp maple syrup
• 1 tbsp tomato puree
• Salt & pepper
• 1 cup frozen peas
• 1 large handful spinach
• Juice of 1 lemon

Instructions

1. Heat a large heavy bottomed pot.
2. Chop garlic, ginger, leek and onion. Add to the pot and fry for 5-6 minutes. Stir regularly to avoid it sticking to the bottom of the pan.
3. Cut the potatoes into bite sized pieces (I leave the skin on for more fibre).
4. Add the potatoes and chopped tomatoes to the pot, stir and let it cook for about 5-6 minutes. Again, stir to avoid it burning.
5. Add everything except the peas, spinach and lemon juice. Mix to combine everything, then let it simmer for about 12-15 minutes. Check that the potatoes are cooked but not overcooked.
6. Add in peas, spinach and lemon juice. Let it heat through for another few minutes on low heat.
7. Enjoy with some sliced baby tomatoes 🍅

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