@sophsplantkitchen: Creamy pumpkin dal with crispy sage & chilli, + my thought on ‘You Are What You Eat’ @netflix Ingredients 1 medium pumpkin or squash 3 tbsp extra virgin olive oil 1 small white onion, diced small 4cm piece of ginger, grated 1/2 a fresh red chilli, finely chopped (less if you don’t like spice, or omit altogether) 4 cloves garlic, minced Spice mix: 1 tsp ground coriander, 1 tsp cumin, 1 tsp turmeric, 1 tsp smoked paprika, salt tsp Garam masala, pinch cinnamon 1 tbsp tomato paste 250g dried red split lentils 750ml veg stock Salt and pepper to taste More water to achieve desired consistency For the cream: 1/2 of the roasted pumpkin/squash 200g silken tofu 30g raw unsalted cashew nuts, soaked in boiling water for 10 mins 2 tbsp nooch 1 garlic clove Juice of one lemon Splash of water if needed, for blending To serve: Crispy sage leaves, more fresh red chilli, the pumpkins wedges, yoghurt, olive oil, black pepper Method on my insta. #highproteinmeals #pumpkinseason #veganfyp

Sophie Macfie

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Region: GB

Tuesday 30 January 2024 19:01:33 GMT