1 tbsp extra virgin cold pressed avocado oil
1 red onion, diced
3 garlic cloves, diced
1 tbsp fresh ginger, peeled and grated
2 cups pumpkin, diced into small cubes
1 cup Brussel sprouts, quartered
½ head cauliflower, floretted small
2 tomatoes, diced
1 cup red lentils, soaked for at least a few hours
1 tsp chilli flakes
1 tsp ground cumin
2 tsp ground turmeric
1 tsp garam masala
400ml coconut milk
1.5 cups vegetable broth
1 lemon, juiced
½ bunch fresh coriander
Salt & pepper
½ cup Greek Coyo
4 sliced gherkins
1/2 tsp cumin seeds
Pinch of sea salt
Heat oil in a large saucepan over medium-high heat before adding the onion and garlic. Stir for 3-4 minutes or until onion is cooked through and translucent.
Meanwhile, remove the roots and stalks from the coriander. Wash the leaves and pat dry
before roughly chopping. Wash the roots and stalks well to remove any dirt. Finely chop.
Now add the coriander roots and stalks, ginger, tomato and spices to the pan. Cook until the
stalks become soft before adding the cauliflower, pumpkin and brussel sprouts.
Add the stock, coconut milk and lentils and bring to a boil before reducing the heat to simmer.
Cook for 25-30 minutes or until the veggies are cooked to your liking.
Whilst Dahl is cooking, combine all Coyo Raita ingredients in a small ball until well combined
and set aside.
Season Dahl and add stir through lemon juice. Serve with a dollop of Coyo Raita and fresh