Suits: GF, DF, Nightshade free, Vegan.
Ingredients:
- 3000ml/ 12 cups of Water or vegetable stock
- 2 tbsp Lime juice
- 3 tbsp Olive oil
- 1.2kg Pumpkin
- 1kg/ 6 cups Red lentils
- 250 gm/ ¾ cup Cherry tomatoes
- 10g Garlic (2 cloves)
- 2 tbsp/ 34 gm Himalayan salt
- 1 tbsp/ 17 gm Black pepper
- 1 tbsp/ 8 gm Turmeric powder
- 2 tsp/ 4 gm Garam masala
- 1 tsp/ 2 gm Ground coriander
- 1 tsp/ 2 gm Ground cumin
- 1 tsp/ 2 gm Cayenne pepper
- 1 tsp/ 2 gm Paprika
- 1 tsp/ 2 gm Ground ginger
Method:
- Preheat oven at 180°c / 356°f
- Chop pumpkin into 2cm cubes, skin off and transfer to mixing bowl
- Season pumpkin with 2 tsp of turmeric powder, 1 tsp of salt. ½ tsp pepper and 1 tbsp of olive oil. Place on a baking tray and bake in the oven for 15 minutes, until soft and set aside
- To make the curry paste, combine the remaining turmeric powder with remaining spices, 2 cloves of garlic (roughly chopped), 1 tbsp olive oil and 1 tbsp lime juice in a food processor or bullet mixer. Mix until a paste is formed and set aside
- Process the cherry tomatoes into a puree and set aside
- Add the remaining olive oil into a hot pot and fry the paste for 1-2 minutes until fragrant
- Add in the dry lentils and stir to combine
- Add in cold water (or stock), stir and cover on low/medium heat
- After 10 mins add in the tomato puree, stir and cover
- Season with remaining salt and pepper
- Cover and let simmer for 20 mins, continue to stir and check occasionally to ensure there is a liquid consistency
- Uncover and add in the cooked pumpkin. Stir and continue to cook at medium/high heat for another 10-15 mins, until the lentils have softened and the dhal has a thick consistency
- Add remaining lime juice to taste and enjoy
History & Benefits
Turmeric has many health benefits due to its anti-inflammatory properties. Some of these benefits include improved digestion, detoxification of the liver and a natural boost to your immune system!
