ingredients

2 table spoons coconut oil
1 large nob ginger (5 cm) grated
5 cloves garlic minced
2 red onions finely diced
½ cup coriander stems finely chopped
3 teaspoon turmeric fresh or dried
2 teaspoon cumin powder
1 teaspoon cayenne pepper
3 teaspoon coriander (ground)
2 cans lentils washed and drained
2 cans diced tomatoes
2 cups vegetable stock
3 ½ cups of sweet potato and pumpkin (boiled and then blitz until silky smooth)
2 cups pumpkin diced and roasted in coconut oil (set aside and add to the dhal at the very end)
1 cup coriander leaves
Salt and pepper to taste
1 cup of coconut yogurt to dollop on top
1 cup toasted flaked almonds to sprinkle on top
5 cups spinach for the base

 

method

In a large frying pan add the coconut oil and heat.

Cook the onion until it becomes translucent then add the garlic, spices, ginger and coriander stems. Once you can smell the flavours add the lentils, tomatoes, stock and simmer on low for 25 minutes.

Combine the sweet potato and pumpkin puree into the simmering mix and stir.

To serve, place the spinach leaves into the bowl, top with spiced pumpkin dahl, arrange the roasted pumpkin on top, then finish off with a dollop of coconut yogurt, coriander leaves, flaked almonds and salt and pepper.

Yumo!