Creamy Coconut Pumpkin Dal
Warm and cozy Pumpkin Coconut Dal with red lentils, warming spices and canned pumpkin. Easy, delicious and perfect for a winter weeknight dinner.
Servings: 4 servings
Calories: 299kcal
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 1/2 inches fresh ginger grated
- 1 tsp ground cumin
- 1 tsp coriander
- 1/2 tsp cardamom
- 1 2 inch cinnamon stick
- 1 cup dry red lentils rinsed
- 1 14 oz can full fat, unsweetened coconut milk
- 1 cup pumpkin purée not pie filling!
- 2 cups water
- 1 tsp maple syrup
- 3/4 tsp kosher salt
- 1 tbsp fresh squeezed lime juice
- Chopped cilantro lime wedges, basmati rice and/or naan for serving
Instructions
- Heat oil in a large pot over medium heat. When shimmering, add the onion and sauté for 5-7 minutes, until softened. Add the garlic, ginger, spices and cinnamon stick. Cook for another 1-2 minutes or until fragrant.
- Add the lentils, coconut milk, pumpkin purée and water. Bring to boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally, until the lentils are softened.
- Remove from heat and stir in the maple syrup, salt and lime juice. Taste and adjust seasoning as needed. Serve warm with desired toppings.
Nutrition
Serving: 1g | Calories: 299kcal | Carbohydrates: 44g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Sodium: 675mg | Fiber: 7g | Sugar: 6g