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Pumpkin Red Lentil Dal

This beautiful pumpkin dal is a perfect winter dinner that will keep you warm and cozy on a chilly night. It’s plant-based, nutritious and very easy to make. What I love about it most is how aromatic; quick and healthy it is. This vegan recipe takes just under 1 hour, is very affordable and serves approx. 4-5.

🍽 Serves 4-5

🕘 50-55 minutes


  • 4 cups of pumpkin

  • ¼ tsp garam masala

  • ¼ tsp salt

  • 1 tsp olive oil

  • 1 tsp coconut oil

  • 1/2 tsp ground cumin

  • 1/2 tsp ground cinnamon

  • 1 Tbsp mild curry powder

  • 1 tsp garam masala

  • 1 tsp turmeric powder

  • 2-3 cm grated ginger

  • 1 onion (diced)

  • 4 cloves of garlic (minced)

  • 1 Tbsp tomato paste

  • 2 cups of vegetable stock

  • 1 can of coconut cream

  • 1 cup of red lentils (rinsed)

  • 1 cup of fresh spinach

  • Salt and pepper to taste

  • ¼ - ½ cup of toasted coconut flakes (optional)

  • Fresh coriander (optional)


  1. Preheat the oven to 190’C. Prepare the ingredients. Peel and chop the pumpkin into 1-2 cm pieces. Dice the onion, grate the ginger and mince the garlic.

  2. In a medium bowl, place chopped pumpkin, garam masala, salt and olive oil. Mix well. Place on a baking tray and roast for 35 minutes.

  3. Heat coconut oil in a large saucepan. Add all the spices and combine. Heat for 2 minutes. Add ginger, onion, garlic and tomato paste. Mix well and fry for 2 more minutes.

  4. Add vegetable stock, coconut cream and lentils. Place the lid on and simmer for 15-20 minutes or until the lentils are soft.

  5. Remove the pumpkin from the oven and add it to the dal. Add spinach and simmer with the lid on for another 5 minutes.

  6. Add salt and pepper to taste.

  7. Garnish with toasted and salted coconut flakes and fresh coriander. Serve with naan bread, rice, cauliflower rice.

  8. Enjoy! 😊


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