Dahl is an Indian dish and a great vegan option. With all the spices it’s a warming dish for those cooler evenings. Serve with your favourite naan or roti bread.
Ingredients
- 1 tbsp Olivado Avocado Cooking Oil
- 1 shallot finely diced
- 3 cloves garlic minced
- 2 tsp ginger grated
- 2 tsp garam masala powder
- 1 tsp cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- 1 cup King Traditional Soup Mix - pumpkin and turmeric
- 2 cups vegetable stock
- 1 can Chantal Organics chopped tomatoes
- 1 can Chantal Organics coconut milk
- 1 cup pumpkin cooked and mashed
- A handful of FreshLife cashews
- 50 g baby spinach
- salt and pepper to taste
To Serve
- FreshLife Cashews toasted and roughly chopped
- vegan yogurt
- pomegranate seeds
- coriander
- jasmine rice cooked
Instructions
- Heat a large pot to a medium/high heat. Drizzle oil into the pot. Add shallot, fry for 2 minutes. Add in the garlic, ginger, garam masala, cumin, ground coriander, and cinnamon. Cook for 1 minute until fragrant. Add in the stock, use a wooden spoon to scrape any browned bits on the bottom of the pot.
- Add soup mix and crushed tomatoes into the pot. Bring to the boil, then reduce heat to a simmer. Cover the pot with a lid and cook for 20 minutes. Stir occasionally then return the lid.
- Remove the lid and stir through the coconut milk, pumpkin, spinach, cashews, salt and pepper. Continue to cook on a low heat for 5 minutes.
- Spoon into bowls over rice. Dollop yogurt in the center. Sprinkle over coriander leaves, pomegranate seeds and cashew pieces.