Roast Pumpkin & Fresh Tomato Dahl

7 May 2017 | Recipes

I make a version of this at every single yoga retreat I cater and without fail it gets rave reviews.

Make a big batch and enjoy it as a quick and easy lunch or dinner throughout the week, that’s what I do!

Enjoy x

Roast Pumpkin & Fresh Tomato Dahl


  • 1/2 butternut pumpkin, peeled and cut into 3cm chunks
  • 5 cardamom pods, seeds removed from pods
  • 1 teaspoon cumin seeds
  • 1 teaspoon ghee
  • 1 small brown onion, finely sliced
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon curry leaves
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1 cup red lentils
  • 1 1/2 cups water
  • 2 tomatoes, diced


  1. Preheat oven to 200ºC. Place pumpkin on a lined oven tray and roast fro 30 minutes or until tender.
  2. To make curry paste, toast cumin and cardamom seeds in a small frying pan until toasted. Remove. Heat coconut oil in a medium saucepan over a medium heat. Add the onion and cook for 5 minutes or until soft. Add the mustard seeds and allow them to pop briefly. Add the cardamom, cumin, curry leaves, cinnamon, ginger, turmeric and coriander and cook stirring for 1 minute. Add the lentils and water and bring to a boil. Reduce the heat to low and simmer covered for 30 minutes or until lentils are tender.
  3. Stir through roast pumpkin and fresh tomato.
  4. Serve with brown rice, salad, yoghurt and dosa.
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