Pumpkin and Spinach Dhal – A very tasty curry
healthy curry

Pumpkin and Spinach Dhal – A very tasty curry

I know its not Halloween but pumpkin recipes can be great all year round and if you cant pick up a pumpkin in your supermarket then a butternut squash will also be a cracking substitute. In the winter they can pimp up a very tasty Dahl.

We recently purchased a new recipe book to add to our ever growing collection. Tom Kerridge’s Fresh Start  is a new book to the market and when I seen it on the shelves in Waterstones it looked inviting so I gave it a quick flick through. It hit me as a book that I just knew we would make a lot of the recipes!  A lot of recipe books on the market now seem to only have a few really good recipes in, and the rest bulked out with things you would never make in a million years. So I couldn’t wait to get stuck into to this one.


My first attempt at making something from the book was this wonderful Pumpkin and Spinach Dhal recipe. Something that my missus picked out to try – I will be honest it wouldn’t of been my first choice but it looked good enough to give it a whirl.


What you need

All was bought from Aldi Supermarkets

2 tbsp vegetable oil

1 Large onion, sliced

3 garlic cloves, chopped

3cm piece of ginger, grated

1 tbsp black mustard seeds

1 tbsp cumin seeds

1 tsp ground turmeric

A handful of curry leaves

600g of pealed pumpkin or butternut squash, diced

400g red lentils

1.2 litres of vegetable stock

2 dried chillies

400ml coconut milk

150g baby spinach

sea salt and ground pepper


  1. Heat the oil in a large non stick pan, I used a wide Wok for this. Put this on a hight heat and throw in your onions and cook for 5 minutes until golden brown.
  2. Add the garlic and ginger, cook for 2-3 minutes, then add in your mustard and cumin seeds and cook for a further 1 minute.
  3. Add the Turmeric, curry leaves (didn’t use as couldn’t find them) and diced pumpkin, stir well for 5 minutes. The mixture will quite dry at this point so keep stirring regularly so it doest stick.
  4. Now add the lentils, vegetable stock and dried chillis and bring to a simmer. Cook, stirring a few times, for 15 minutes or until the lentils become tender and the pumpkin is cooked.
  5. Stir in the coconut milk and simmer for a further 5 minutes, then add the spinach and stir until it wilts.
  6. Serve with chapatis or Naan breads to mop up all that delicious flavour



Disclaimer: This book was purchased with my own money, I was not asked to publish this recipe. This recipe belongs to Tom Kerridge. Post may contain affiliate links 

Adventure Brown

Im Lew - A blogger and father of two boys, three if you include the dog, living in Sunderland. Not sure I have the hang of this blog niche thing but hey ho, I'm doing it anyway - expect all sorts of randomness.

This Post Has One Comment

  1. Dal is such a great dish. I like the idea of cooking it with pumpkin.

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