Creamy Coconut Pumpkin Dal

Creamy Coconut Pumpkin Dal… the best cold weather comfort food! Made with canned pumpkin, warming spices and red lentils, served over basmati rice and warm naan. Super simple, easy to make and vegan.

Creamy Coconut Pumpkin Dal

Warm and cozy Pumpkin Coconut Dal with red lentils, warming spices and canned pumpkin. Easy, delicious and perfect for a winter weeknight dinner.

Course Dinner

Cuisine Indian-Inspired

Keyword Coconut Pumpkin Dal, Easy Vegan Dal

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 299kcal

Author Elaine

Ingredients

2 tbsp olive oil
1 yellow onion diced
2 garlic cloves minced
1 1/2 inches fresh ginger grated
1 tsp ground cumin
1 tsp coriander
1/2 tsp cardamom
1 2 inch cinnamon stick
1 cup red lentils rinsed
1 14 oz can full fat unsweetened coconut milk
1 cup pumpkin purée
2 cups water
1 tsp maple syrup
3/4 tsp salt
1 tbsp lime juice

For serving

cilantro chopped
lime wedges
basmati rice and/or naan for serving

Instructions

Heat oil in a large pot over medium heat. When shimmering, add the onion and sauté for 5-7 minutes, until softened. Add the garlic, ginger, spices and cinnamon stick. Cook for another 1-2 minutes or until fragrant.
Add the lentils, coconut milk, pumpkin purée and water. Bring to boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally, until the lentils are softened.
Remove from heat and stir in the maple syrup, salt and lime juice. Taste and adjust seasoning as needed. Serve warm with desired toppings.