Vegan Pumpkin Dahl

Creamy and comforting vegan pumpkin dahl made with coconut milk and aromatic spices, garnished with spiced sunflower seeds.

Add an additional 45 minutes to preparation time for this recipe if making your own pumpkin puree.


Prep Time: 10 mins
Cook Time: 20 mins
Yields: 4


  • 75 g dairy-free butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon whole mustard seeds
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 4 thick slices fresh ginger
  • 1 cup red lentils
  • 1 cup pumpkin puree
  • 2 cups coconut milk
  • 2 cups water
  • salt and pepper, to taste
  • fresh coriander, chopped
  • spiced sunflower seeds, for serving


  1. In a large frying pan melt butter over medium heat and add onions. Cook for 5 minutes or until onions are golden brown. Add garlic, cumin, mustard seeds, turmeric, chili, ginger and cook for 30 seconds.
  2. Add lentils, pumpkin puree, coconut milk and water, stir to combine. Season with salt and pepper and cook on a low heat for 20 minutes until lentils are soft and dahl is thick. Stir in coriander.
  3. Serve warm with rice, or enjoy on its own, garnished with spiced sunflower seeds. Enjoy!

Nutrition Facts

Per serving: 446 KCALS | 30G FAT | 14.6G SAT FAT | 24.9G CARBS | 7G SUGAR | 8.3G FIBRE | 7.9G PROTEIN

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