Continuing on my autumn-pumpkin theme is this delicious spinach, pumpkin and lentil dhal, dahl or dal. Dhal is an Indian term, referring to both the ingredient (dried or split pulses, in our case canned lentils) and the dish made from it.
My low-FODMAP dhal is a perfect warming dish to enjoy on a cold autumn day, evening or both (I’ve eaten it twice today)!
It only requires one large saucepan, takes under 30 minutes, is healthy and full of flavour… what more could you want?
Until starting this blog I never ate pumpkin. I used to eat a lot of butternut squash and sweet potatoes but they’re not low-FODMAP. Pumpkin makes a great substitute. However it doesn’t seem to be as readily available, certainly not all year round, so if you like it as much as I do, you may have to stock up and clear out some room in your freezer!
Make sure you buy small pumpkins or Kabocha squash (Japanese pumpkin). The large lantern pumpkins aren’t as sweet or tasty… better kept for carving than cooking.
– If you want to read all about how Jack o’ lanterns came about check out my Halloween and Pumpkins post.
Enjoy!
Spinach, Pumpkin & Lentil Dhal
Ingredients
For the homemade low-FODMAP curry powder
- 1 tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp ground ginger
- ¼ tsp English mustard powder
- pinch cardonam (optional) no more than 1/4 tsp
For the rest
- 1 tbsp garlic infused olive oil goo
- fresh leaf spinach 200g
- 184 g canned lentils drained and rinsed
- 500 ml low-FODMAP plant-milk I used coconut
- 500 g pumpkin peeled and sliced (circa 1.5-2 inch slices)
- Wild rice circa 400g cooked (I mix red and black with brown)
Instructions
- Cook the rice as per manufacturers instructions
- Heat the goo in a large pan. Add the low-FODMAP curry powder and mix into a paste
- Stir in the lentils
- Add the plant-milk, place the lid on the pan and bring to a boil
- Add the pumpkin, lower to a simmer and cook until tender (circa 6-8 minutes)
- Add the fresh spinach leaves and stir until they begin wilting
- Serve immediately on a bed of wild rice
- Enjoy!
I had a squash , made this with larder staples and frozen spinach , tasted great and so easy to make.
Thank you, I’m glad you liked it!