Coconut & Pumpkin Dhal

Serves 4
Total Time
40 Minutes
500g of pumpkin (or butternut squash)
1 tbsp of honey or date syrup
1 tbsp of coconut oil
250g of diced white onion
1/2 tbsp of cumin seeds
1/2 tbsp of coriander seeds
1 tsp of fennel seeds
1 tsp of ground cinnamon
1/2 tbsp of ground turmeric
300g of red lentils
400ml of coconut milk
1 tbsp of chopped ginger
2 cloves garlic
500ml of vegetable stock
1 tsp salt
30g of coriander
100g of spinach or rocket
Step 1

Slice some wedges of pumpkin (about 150g) and leaving the skin on, drizzle with honey and cook in a hot oven. De-skin, dice and boil the remaining 350g.

Step 2

Then start the dhal by frying the onion gently in the coconut oil with the cumin, coriander & fennel seeds. When soft, add the lentils, cinnamon and turmeric and a touch more coconut oil if it looks dry.

Step 3

Start by adding a little of the stock at a time, much like a risotto.

Step 4

Meanwhile, blend the remaining pumpkin with the coconut milk, ginger and garlic until smooth and creamy.

Step 5

When all the stock is added and the lentils have absorbed it, add half the pumpkin mixture and cook gently. Don’t boil too rapidly or the coconut milk will split. Gradually add the rest of the liquid as the dhal cooks, all this should take about half an hour.

Step 6

Chop the coriander and spinach and stir through just before serving. Serve the dhal in a wide bowl with wedges of charred pumpkin on top. Garnish with tamarind roasted almonds, toasted coconut flakes, toasted sesame seeds, crispy toasts or wedges of lime.

Step 7

Add chopped chilli in with the onion or chilli powder in with the turmeric.

Step 8

Alternatively serve a spicy chutney alongside or some lime pickle, or try with Greek yoghurt, naan bread or crackers.

Recipes courtesy of founder and executive chef of bespoke catering company Peardrop London, Rose Lloyd Owen, who has recently launched a collection of sustainable wild ketchups, made exclusively from British ingredients, and available here.

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