Pumpkin Dahl

Pumpkin Dahl

Pumpkin Dahl

By: Sammy Jones

Your whole family will love this delicious pumpkin dahl, perfect for those wintery, cool nights. If you like your dahl extra creamy, use coconut cream instead of coconut milk.



Prep time

Cook time



  • 200g red lentils
  • 300g pumpkin or sweet potato, diced into 1cm cubes
  • 400mL tin coconut milk
  • 1 onion, finely chopped
  • 2 tsp olive oil
  • 4 tsp garam masala powder
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • ½-1 tsp chilli powder
  • ½ cup chopped coriander (¼ for cooking, ¼ for serving)
  • 1L vegetable stock
  • Salt & pepper, to taste


  • Set timer on slow cooker for 4 hours on high or 6 hours on low.
  • While the slow cooker is heating up, add olive oil, onion, garam masala, garlic, ginger, chilli and combine. Allow to cook for 5 mins.
  • Add in lentils, pumpkin/sweet potato, coconut milk, vegetable stock, ¼ cup of coriander, salt and pepper.
  • Place lid on slow cooker and cook on preferred high or low setting for 4 or 6 hours, until the lentils are soft and the dahl is a thick, creamy consistency. If the dahl is too thick for your liking, add in small amounts of water, extra stock or coconut milk until preferred consistency is achieved.
  • Garnish with reserved coriander, pepper and coconut milk.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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