Pumpkin dahl

To Prep
To Cook
Dahl is an Indian dish and a great vegan option. With all the spices it’s a warming dish for those cooler evenings. Serve with your favourite naan or roti bread.


1 tbsp Olivado Avocado Cooking Oil

1 shallot, finely diced 

3 cloves garlic, minced 

2 tsp ginger, grated 

2 tsp garam masala powder 

1 tsp cumin

1/2 tsp ground coriander 

1/2 tsp ground cinnamon 

1 cup King Traditional Soup Mix - pumpkin and turmeric 

2 cups vegetable stock 

1 can Chantal Organics chopped tomatoes 

1 can Chantal Organics coconut milk 

1 cup pumpkin, cooked and mashed 

A handful of FreshLife cashews 

50g baby spinach 

Salt and pepper to taste


To Serve:

FreshLife Cashews, toasted and roughly chopped 

vegan yogurt
pomegranite seeds

jasmine rice, cooked


  1. Heat a large pot to a medium/high heat. Drizzle oil into the pot. Add shallot, fry for 2 minutes. Add in the garlic, ginger, garam masala, cumin, ground coriander, and cinnamon. Cook for 1 minute until fragrant. Add in the stock, use a wooden spoon to scrape any browned bits on the bottom of the pot.
  2. Add King soup mix and crushed tomatoes into the pot. Bring to the boil, then reduce heat to a simmer. Cover the pot with a lid and cook for 20 minutes. Stir occasionally then return the lid.
  3. Remove the lid and stir through the coconut milk, pumpkin, spinach, cashews, salt and pepper. Continue to cook on a low heat for 5 minutes.
  4. Spoon into bowls over rice. Dollop yogurt in the center. Sprinkle over coriander leaves, pomegranate seeds and cashew pieces.