Red Meat Allergy Friendly Golden Coconut Curry Pumpkin Lentil Dal
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp curry powder
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 cup red lentils, rinsed
- 1 can (15 oz) pumpkin purée
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lime juice
- 2 cups baby spinach, loosely packed
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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