Pumpkin Dahl

Ingredients

• 200g red lentils
• 300g pumpkin or sweet potato, diced into 1cm cubes
• 400mL tin coconut milk
• 1 onion, finely chopped
• 2 tsp olive oil
• 4 tsp garam masala powder
• 2 tsp minced garlic
• 1 tsp minced ginger
• ½-1 tsp chilli powder
• ½ cup chopped coriander (¼ for cooking, ¼ for serving)
• 1L vegetable stock
• Salt & pepper, to taste

Method

• Set timer on slow cooker for 4 hours on high or 6 hours on low.
• While the slow cooker is heating up, add olive oil, onion, garam masala, garlic, ginger, chilli and combine. Allow to cook for 5 mins.
• Add in lentils, pumpkin/sweet potato, coconut milk, vegetable stock, ¼ cup of coriander, salt and pepper.
• Place lid on slow cooker and cook on preferred high or low setting for 4 or 6 hours, until the lentils are soft and the dahl is a thick, creamy consistency. If the dahl is too thick for your liking, add in small amounts of water, extra stock or coconut milk until preferred consistency is achieved.
• Garnish with reserved coriander, pepper and coconut milk.