The wonderful people at Clonakilty Pudding have recently launched their Vegetarian Pudding which is also suitable for Vegans. So it’s no surprise that when I was tasked with creating a recipe for them using the Vegetarian pudding that I jumped at it. It’s got a wonderful texture and flavour which I think works really well with the warming spice in this Dahl.
Autumn is hands down my favourite time I year. I love the cosiness of it and the feeling of getting ready for Winter, not to mention the comforting foods that the drop in temperature makes me want to cook.
This Dahl is simple to make and a great way to use Pumpkin and Squash which are both in season now. It also is the perfect desk top lunch should you have a microwave near by, just make a batch, portion it in containers and freeze it.
This recipe easily serves 4 but I love to keep a little back for a hearty breakfast served on some wilted Spinach and Topped with a Poached Egg.
Ingredients:
- 1 onion,chopped
- Thumb size piece of ginger, grated
- 350g red lentils, rinsed
- 1 green or red chilli, finely sliced
- 4 tomatoes, chopped
- 500 ml of chicken stock
- 500 ml of no added sugar coconut milk (I used Alpro)
- 5 heaped tsp of a good quality curry powder (I used a Balti one from Mr Bells, available in Supervalues)
- 1-2tsp garam masala
- Squeeze of lemon
- Fresh coriander
- Salt and pepper
- Oil
- 1 packet of Clonakilty Vegetarian Pudding very thinly sliced
- 1 small pumpkin, seeds removed, cut in half and then into slices
Directions:
- Preheat your oven to 180 degrees, lay the unpeeled pumpkin slices on a baking sheet, pour over a little olive oil, sprinkle with salt and pepper and roast for approx 25-30 mins. Once they are soft and nicely caramelised remove from the oven and allow them to cool. Then peel the skin off and chop into little chunks.
- Heat a drop of oil in a large saucepan over a medium heat, add the onions and ginger and sweat on a medium heat for 10 mins, add the curry powder and cook for a minute before adding the chilli, tomatoes, chicken stock and coconut milk. Bring to a good simmer and season with salt and pepper before adding in the lentils. Give a good stir then allow to cook uncovered for around 30 mins stirring regularly. If you feel it’s drying out too much cover it with the lid.
- While the dahl is cooking heat a frying pan and add some oil. When the oil is hot place the Clonakilty Vegetarian Pudding slices in the pan a heat through, I like to have it soft in the centre and golden on the outside.
- Once the dahl is cooked add the pumpkin, lemon juice and chopped fresh coriander before spooning into warmed bowl and serving with the Clonakilty Vegetarian Pudding on top…..you can also add a good dollop of luxurious creme fraiche.
