Warming Pumpkin & Lentil Dahl
with Brown Rice
What do you get when you combine pumpkin with lentils, spices and water in a big pot? A delicious curry! Sounds pretty magical ‘eh? Anything that only uses one pot is magic in our books. It tastes pretty magical too, thanks to the balance of a few key spices, the tenderness of sweet pumpkin and the creaminess of fresh goat curd with every mouthful. Grab a fork and dig in, you’ll love everything about this fragrant dahl.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
red onion
1 tbs
curry powder
1
birdseye chilli
1 portion
pumpkin
1 tsp
vegetable stock
1 tin
diced tomatoes
⅔ cup
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
1 bag
baby spinach leaves
¾ cup
brown rice
1 tub
yoghurt
(Contains Milk;)
Not included in your delivery
1 tbs
olive oil
2 cup
hot water
3 cup
water
Nutritional Values
Utensils
Instructions
To prepare the ingredients, finely chop the red onion and birdseye chilli (deseeded). Peel the pumpkin and cut it into 2 cm cubes. Rinse the red lentils and the baby spinach.
Heat the olive oil in a medium saucepan over a medium-high heat. Then add the red onion and cook for 5 minutes or until the onion is soft. Add the curry powder and birdseye chilli and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute.
Add the combined vegetable stock powder and hot water, diced tomatoes, and the red lentils to the pan. Bring to the boil. Reduce heat to medium and simmer for 30-35 minutes, or until the lentils and pumpkin are tender. Stir intermittently to ensure the lentils do not stick to the base of the pan. Remove from the heat and stir through the baby spinach.
Meanwhile, place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed.
Divide the dahl between bowls and serve with the yoghurt.