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🍽️ Creamy Dal Makhani Bowl

392 kcal · 30 min · 4 servings

Ingredients

• 300 g lentils
• 1 tbsp coconut oil
• 1 onion (diced)
• 2 minced garlic cloves
• 1 tsp minced ginger root
• 2 small carrots (sliced)
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 500 ml vegetable broth
• 400 ml pureed tomatoes
• 1 can coconut milk
• 0.5 small Hokkaido pumpkin (cut into approx. 1 cm cubes)
• 2 handfuls kale leaves (coarsely chopped)
• salt
• pepper
• 0.5 tbsp lime juice

Instructions

1. 1. Rinse the lentils and place them in plenty of water. It is best to let them soak overnight. Afterward, drain the water and rinse the lentils thoroughly again.
2. 2. Heat the coconut oil in a large pot. Sauté the onions, garlic, ginger, and carrots until they are soft and translucent. Add the spices and lentils and toast everything briefly.
3. 3. Pour the vegetable broth, tomatoes, coconut milk, and pumpkin cubes into the pot. Let the mixture simmer for 15 minutes over medium heat.
4. 4. Add the kale leaves shortly before the end of the cooking time and cook them for about 5 minutes. Finally, season the dish with salt, pepper, and a splash of lime juice.

Nutrition per serving

• kcal: 392
• Protein: 18 g · Fett/Fat: 18 g · Carbs: 38 g