Kezzie’s Pumpkin Dahl
This recipe is so good and easy. I added fried mushrooms but some people might not like that. I made it with rice and a salad on the side, served with lemon and yoghurt.
YUM!
2 cups vegetable stock (carton)
½ butternut pumpkin – cubed
Cream, spinach leaves, garlic
¾ teaspoon tumeric, cumin, ground coriander
¼ teaspoon cayenne pepper
1 can chickpeas (rinsed)
Boil pumpkin in vegetable stock until soft. Don’t drain. Roughly mash. Add chickpeas and everything else and stir. Serve with crusty bread or garlic naan or rice or mountain bread.
PS: I normally double the spices—to taste.
