Cauliflower and Pumpkin Dhal with Garlic Naan

Vegetarian

35 min
570 calories

In Indian cuisine, dhal (also spelled daal or dal) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. Certain regions in Bangladesh, Afghanistan, and India are the largest producers of pulses in the world. The term is also used for various soups prepared from these pulses which are among the most important staple foods in South Asian countries, and form an important part of the cuisines of South Asia. We've made a lovely cauliflower and pumpkin dahl paired with some garlic naan from Muhgal Foods.

Number of servings

Ingredients

2 Garlic Naan
¹⁄₄ Cauliflower
1 Brown Onion
2 Garlic Clove
1 Tbsp Black Mustard Seeds
3 Tbsp Coconut Milk Powder
400g Pack Diced Tomatoes
³⁄₄ Cup Split Red Lentils
1 Ginger
1 Cup Baby Spinach
300g Kent Pumpkin
4 Tbsp Greek Yoghurt
¹⁄₂ Small Bunch Coriander
3 Tbsp Korma Curry Paste

Ingredients

3 Garlic Naan
¹⁄₃ Cauliflower
1 Brown Onion
3 Garlic Clove
1 ¹⁄₂ Tbsp Black Mustard Seeds
4 ¹⁄₂ Tbsp Coconut Milk Powder
400g Pack Diced Tomatoes
1 ¹⁄₄ Cups Split Red Lentils
1 Ginger
1 Cup Baby Spinach
450g Kent Pumpkin
6 Tbsp Greek Yoghurt
1 Small Bunch Coriander
4 ¹⁄₂ Tbsp Korma Curry Paste

Ingredients

4 Garlic Naan
¹⁄₂ Cauliflower
1 Brown Onion
4 Garlic Clove
2 Tbsp Black Mustard Seeds
6 Tbsp Coconut Milk Powder
2 x 400g Pack Diced Tomatoes
1 ¹⁄₂ Cups Split Red Lentils
2 Ginger
1 Cup Baby Spinach
600g Kent Pumpkin
8 Tbsp Greek Yoghurt
1 Small Bunch Coriander
6 Tbsp Korma Curry Paste

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Pot

1 Prepare Ingredients

Heat oven to 180. Cut cauliflower into small florets. Cut Kent pumpkin into small cubes. Peel and mince garlic. Mince ginger. Peel and finely dice brown onion. Roughly chop spinach. Pick leaves from coriander and roughly chop, finely chop stems.

2 Start Dhal

Heat a large pan over medium-high heat, adding a drizzle of oil. Add the onion, garlic, ginger, black mustard seeds, coriander stems and korma curry paste and fry gently for 2-3 minutes until fragrant. Add the pumpkin and cauliflower and cook for a further 3-4 minutes.

3 Continue Dhal

Add the diced tomato, split red lentils, coconut milk powder and 3 cups of water. Reduce heat and simmer for 15-20 minutes until thick and lentils are tender.

4 Finish Dhal

Taste and season with salt and pepper. Add the spinach and cook for a further 2 minutes.

Tip! You can adjust the consistency with a little extra hot water if desired.

5 Warm Naan

Wrap garlic naan in foil and heat in the oven for 5 minutes or until piping hot.

6 You Plate It

Stir coriander through dhal, serve in bowls with a dollop of Greek yoghurt and naan on the side.

Step-by-step instructions