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theveganharmony

Vegan pumpkin dhal

Healthy and delicious cozy autumn dish.
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Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. Add all the spices, mix and fry for 1 to 2 minutes.
  3. Add the soup base, coconut milk, tomato concentrate, red lentils and pureed pumpkin.
  4. Stir, cover and cook for 15 to 20 minutes, or until the lentils are fully cooked.
  5. Meanwhile, cook the rice according to the instructions.
  6. Serve and decorate with fresh parsley if desired.