Member recipe

Summer Pumpkin Dhal

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Cooking time

Prep: 5 minutes Cook: 20 minutes

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Serves 4

Easy, quick, delicious and looks good!

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  • 8 x2cm-thick wedges Jap pumpkin, halved crossways
  • 60ml olive oil
  • 1l vegetable stock
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 2 tsp finely grated turmeric
  • 400g red lentils
  • 400ml coconut milk
  • 1/3 cucumber sliced lenghthways
  • sliced green chilli, coconut flakes, salted roasted cashews and toasted nigella seeds to serve


  1. Pre-heat oven to 220 degrees. Roast pumpkin in 1 tbs oil for 20mins.

  2. Meanwhile, heat remaining 2 tbs oil in a deep frypan over high heat. Add onion and cook, stirring for 2 minutes or until soft. Add garlic, ginger, turmeric and lentils. Cook, stirring, for 1 minute or until combined. Add stock and half the coconut milk. Simmer, stirring occasionally, for 9-10 minutes until lentils are just cooked. Then fold through remaining coconut milk.

  3. Divide dhal among serving bowls. Press pumpkin into dhal and serve with chili, coconut, cashews and nigella seeds.

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