Spicy Coconut Dahl with Roast Pumpkin Beans & Cashews

Spicy Coconut Dahl with Roast Pumpkin Beans & Cashews

  • 25-30 min
  • 753 calories

There's a lot to love about this dahl, it's comforting, hearty and with just a hint of chilli. Add that to some local, seasonal pumpkin and creamy, coconut milk and you have the perfect meat-free meal to enjoy.

Number of servings


  • 400g Kent Pumpkin 400g Kent Pumpkin
  • 1 Tbsp Vege Stock Concentrate 1 Tbsp Vege Stock Concentrate
  • 1 Brown Onion 1 Brown Onion
  • 1 Garlic Clove 1 Garlic Clove
  • 1 Ginger 1 Ginger
  • 1 Tbsp Dahl Spice Mix 1 Tbsp Dahl Spice Mix
  • 1 Cup Split Red Lentils 1 Cup Split Red Lentils
  • 2 Tbsp Coconut Milk Powder 2 Tbsp Coconut Milk Powder
  • 80g Green Beans 80g Green Beans
  • 1 Green chilli 1 Green chilli
  • 1 1⁄2 Tbsp Coconut Flakes 1 12 Tbsp Coconut Flakes
  • 1⁄4 Cup Cashew Unsalted Roasted 14 Cup Cashew Unsalted Roasted
  • 1⁄2 Small Bunch Coriander 12 Small Bunch Coriander
  • 1 Lime 1 Lime

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...

Baking Tray
Small Pan
Heat Proof Bowl

Step 1

1 Roast Pumpkin

Preheat oven to 220°C. Cut Kent pumpkin into wedges. Place in a bag with olive oil, 12 the dahl spice mix and salt and toss, then place on a lined baking tray. Roast for 20 minutes or until tender. Cut lime in half.

Step 2

2 Prepare Ingredients

Peel and finely chop brown onion. Peel and mince the garlic. Peel and chop the ginger. Top and tail green beans. Finely slice green chilli. Pick coriander leaves, discard stems. Boil a kettle of water for step 5.

Tip! If you like it mild, remove the seeds from the chilli.

Step 3

3 Cook Aromatics

Heat oil in a high sided pan over medium-high heat. Add onion and cook 3 minutes, until softened slightly. Add garlic, ginger and remaining spice mix. Cook for 2 minutes, stirring, until fragrant.

Step 4

4 Finish Dahl

Add split red lentils to the pan, then add vege stock concentrate, 500 ml water and 12 the coconut milk powder. Simmer, stirring occasionally, for 8-10 minutes until lentils have started to break down and are tender. Season to taste.

Step 5

5 Cook Beans and Toast Coconut

Place green beans in a heat proof bowl and cover with boiling water for 4-5 minutes to blanch. Refresh in cold water and drain well. Toss with a squeeze of lime juice (to taste) and sliced chilli (to taste). In a frypan, dry toast the coconut flakes until just golden and crispy, 1-2 minutes

Tip! Leave the chilli out if you prefer.

Step 6

6 You Plate It

Stir the remaining coconut milk powder through the dahl. Top with roasted pumpkin and chilli lime beans. Finish with cashews, toasted coconut flakes, coriander leaves and any remaining lime. Enjoy!

Tip! The consistency of the dhal should be thick and creamy. Alternatively, you can dice the pumpkin and fold it gently through the dahl.

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