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Pumpkin + Kale Dhal

I Quit Sugar - pumpkin and kale dahl
Photo by: Travellinglightly
  • 2 servings
  • Prep - 15 mins
    Cooking - 15 mins
  • Total - 30 mins
I Quit Sugar - pumpkin and kale dahl
Photo by: Travellinglightly

A sweet and spicy pumpkin and spinach dhal is a great mid week curry to satisfy the lovers of Indian cuisine.  

Servings: 2
Preparation: 15 mins
Cooking: 15 mins

Ingredients

  • 1 tablespoon coconut oil.
  • 1 small (150g) red onion, peeled and thinly sliced.
  • 2 cm ginger, minced.
  • 1 clove garlic, minced.
  • 1/4 cup coriander stem, finely chopped.
  • 1/4 teaspoon cayenne pepper.
  • 1 teaspoon ground cumin.
  • 1 teaspoon ground turmeric.
  • 1 teaspoon garam masala.
  • 1/2 teaspoon ground coriander.
  • 1 cup dry brown lentils.
  • 2 cups vegetable stock.
  • 2 medium (150g each) tomatoes, chopped.
  • 1 cup kale leaves, de-stemmed and finely chopped.
  • 1 1/2 cup Pumpkin + Sweet Potato Puree.
  • 1/2 cup coriander leaves.
  • 4 pappadams or 2 naan, to serve.

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent. Add coriander stems, ginger, garlic and spices. Cook stirring until fragrant.

4. Add lentils, stock and tomatoes and simmer for 20 minutes until lentils are soft. Remove from heat and stir through kale and Pumpkin + Sweet Potato Puree, until combined and the kale has wilted.

5. Divide the dhal between a bowl and a container. Place container in the fridge for lunch tomorrow.

6. Serve with coriander leaves and either pappadams or naan.


A sweet and spicy pumpkin and spinach dhal is a great mid week curry to satisfy the lovers of Indian cuisine.

Ingredients

  • 1 tablespoon coconut oil.
  • 1 small (150g) red onion, peeled and thinly sliced.
  • 2 cm ginger, minced.
  • 1 clove garlic, minced.
  • 1/4 cup coriander stem, finely chopped.
  • 1/4 teaspoon cayenne pepper.
  • 1 teaspoon ground cumin.
  • 1 teaspoon ground turmeric.
  • 1 teaspoon garam masala.
  • 1/2 teaspoon ground coriander.
  • 1 cup dry brown lentils.
  • 2 cups vegetable stock.
  • 2 medium (150g each) tomatoes, chopped.
  • 1 cup kale leaves, de-stemmed and finely chopped.
  • 1 1/2 cup Pumpkin + Sweet Potato Puree.
  • 1/2 cup coriander leaves.
  • 4 pappadams or 2 naan, to serve.

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent. Add coriander stems, ginger, garlic and spices. Cook stirring until fragrant.

4. Add lentils, stock and tomatoes and simmer for 20 minutes until lentils are soft. Remove from heat and stir through kale and Pumpkin + Sweet Potato Puree, until combined and the kale has wilted.

5. Divide the dhal between a bowl and a container. Place container in the fridge for lunch tomorrow.

6. Serve with coriander leaves and either pappadams or naan.