Photo of Pumpkin and cauliflower dhal by WW

Pumpkin and cauliflower dhal

9
6
6
SmartPoints® value per serving
Total Time
1 hr
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
This thick stew is a South Asian staple that's packed with superfoods and flavour to help bring a smile to your dial

Ingredients

olive oil

1 tbs

brown onion

1 medium, chopped

garlic

4 clove(s), crushed

fresh ginger

1 tbs, finely grated

Keen's Curry Powder, Traditional

1 tbs

dried chilli flakes

1 tsp

dry lentils

1 cup(s)

vegetable stock

3½ cup(s), (875ml)

tomato(es)

2 medium, coarsely chopped

pumpkin

300 g, (Japanese), peeled, cut into 2cm pieces

cauliflower

400 g

reduced-fat natural yoghurt

cup(s)

fruit chutney

95 g, (mango)

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, curry powder and chilli flakes and cook, stirring, for 1 minute or until fragrant.
  2. Add lentils, stock, tomatoes, pumpkin and cauliflower and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 30 minutes or until lentils and vegetables are tender and dhal is thick.
  3. Remove dhal from heat and set aside for 5 minutes. Serve with yoghurt and chutney.

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