Indian Pumpkin & Coconut Dhal
with Coriander Flatbreads
- Gluten(Wheat)
- Milk
- May contain traces of allergens
- Gluten
Dhal is the ultimate bowl of goodness – rich in protein, a good source of fibre and full of aromatic flavours. The coconut cream balances the spices to create a meal that's both delectable and nourishing.
Ingredients
1
onion
1 packet
red lentils
(Contains: May contain traces of allergens, Gluten)
1 bag
baby spinach leaves
1 packet
ginger paste
(Contains: May contain traces of allergens)
1 box
Coconut Cream
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
peeled pumpkin pieces
1 bag
coriander
6
Mini Flour Tortillas
(Contains: Gluten(Wheat))
½
Fresh Chilli
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
2 cup
water
Nutrition
Utensils
Cooking Steps
Finely chop the brown onion. Rinse the red lentils. Roughly chop the baby spinach leaves.
In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 4-5 minutes. Add the ginger paste and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. Add the water, coconut cream, tomato paste and vegetable stock powder. Stir to combine.
Add the peeled & chopped pumpkin and lentils to the saucepan, then season with salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils have softened, 24-28 minutes. Stir through the baby spinach until wilted, 1 minute. Season to taste.
TIP: If the dhal is looking a little dry, just add a splash of water.
While the dhal is simmering, finely chop the coriander. In a small bowl, combine the coriander and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season.
When the dhal has 10 minutes cook time remaining, brush some coriander oil over both sides of a mini flour tortilla. Heat a medium frying pan over a medium-high heat, then add the tortilla. Cook until golden, 1-2 minutes each side. Transfer to a plate lined with paper towel and repeat with the remaining tortillas and coriander oil.
Thinly slice the long green chilli (if using). Tear the coriander flatbreads in half. Divide the Indian pumpkin and coconut dhal between bowls. Sprinkle with the chilli. Top with the Greek-style yoghurt and serve with the coriander flatbreads.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The dhal is warmly spiced and creamy, with the coconut cream adding a lovely balance to the North Indian spice blend. Some reviewers found the flavour a little mild and added extra chilli or chilli powder to boost the heat to their liking.
- Ease of prep: Straightforward and mostly hands-off once the dhal is simmering, making it a great weeknight option. Several reviewers noted the dhal can turn out quite watery — using slightly less water than stated, or simmering uncovered for a few extra minutes, helps achieve a thicker consistency.
- Suggestions: The coriander flatbreads using mini flour tortillas divided opinion; those who preferred a more traditional accompaniment used naan, roti, or rice alongside or instead. Adding a crushed garlic to the coriander oil before brushing the tortillas was a popular upgrade. Some reviewers also suggested cutting the pumpkin into larger chunks so it holds its shape rather than breaking down into the sauce.
- Next-day meals: The dhal keeps and reheats well, and several reviewers noted the flavours deepened overnight, making it an excellent lunch the following day.
