Joel’s aromatic pumpkin dahl

This aromatic veggie dahl has become the envy of my work lunch room. The big portion of pumpkin makes it nice and orange and sweet. It’s also a good way to use up other veggies toward the end of the week. I’ve like to make it in the slow cooker over night (and find it hard to resist having a bit for breakfast!). Give it a go.. it’s simple and very yummy, my sort of cooking!
– 1 large onion sliced
–  1 heaped tsp fresh chopped ginger
– 1 heaped tsp garlic
– 1 portion of veggie box pumpkin, diced in cubes (~1/4 pumpkin)
–  Handful veggie box carrots diced
– 2 potatoes diced
– 1 tin diced tomatoes
–  1/2 head cauliflower chopped (or a portion of other veggies from your box, spinach goes well too)
– 200g red lentils
–  3-4 cups veggie or chicken stock
– 2 Tbsp oil
– 2tsp ground tumeric
– 1 1/2 tsp ground coriander seed
– 1 1/2 tsp ground cumin
– 1 tsp garam masala
– 2 Tbsp veggie curry powder (or just add a little more of the other spices)
– 2 bay leaves
– 1 tsp black mustard seeds
– 1 tsp of amchur powder (Spice world in Hobart has this)
– Sprig of curry leaves
Fry onions and curry leaves in oil until brown, add the ginger and garlic and fry until the raw smell goes. Add all spices and dry fry for 2 to 3 mins. Add tomatoes and cook for further 5 minutes. Add all vegetables (except cauliflower), add lentils and 3 cups of stock. I cook it in a slow-cooker set on low for ~ 8 hours (or overnight) stirring occasionally. If it is becoming too thick add some more stock. Add the chopped cauliflower (if using) in the last hour. Makes plenty for a big family.