Vegan pumpkin dhal
Healthy and delicious cozy autumn dish.
Ingredients
- 2 onions
- 6 cloves of garlic
- 120 ml of water
- 6 g grated fresh ginger
- 600 ml of soup base
- 400 g of coconut milk in a can
- 150 g of red lentils
- 200 g pureed Hokkaido pumpkin
- 10 g of tomato puree
- 1/2 teaspoon of salt
- a pinch of pepper
- 10 g garam masala
- 1 teaspoon of turmeric
- half a teaspoon of cumin
- 1 teaspoon sweet paprika powder
- 300 g of rice
Instructions
- Chop the onion and garlic into small pieces, put them together with the grated ginger and 120 ml of water in a pan and bring to a boil. Cook for a few minutes until the onion and garlic soften and get a little color.
- Add all the spices, mix and fry for 1 to 2 minutes.
- Add the soup base, coconut milk, tomato concentrate, red lentils and pureed pumpkin.
- Stir, cover and cook for 15 to 20 minutes, or until the lentils are fully cooked.
- Meanwhile, cook the rice according to the instructions.
- Serve and decorate with fresh parsley if desired.