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Dalma Recipe | How to make Dalma | Oriya Dalma Recipe [Video]

Dalma is a popular mix vegetable dal based curry from the region of Odisha in India. A variety of vegetables are simmered along with dal to give a delicious curry that is usually served with steamed white rice.

In a hurry? Jump to Video or Jump to Recipe

Caution, this is not a Summer Recipe. But I still love it and can eat it anytime.

The curiosity all started with a restaurant in Bangalore named Dalma. I would cross it and wonder what the name means. I had no clue it actually referred to this very popular classic Odia or Oriya dish. And then we met, me and Dalma, the curry, not the restaurant. The restaurant is still a mystery, never stepped in there.

Dalma was introduced to me by my neighbor who had an Oriya cook. He was fond of cooking his traditional cuisine once in a while and I loved it the first time I ate it. Unfortunately, I never took the recipe from him, but my neighbor who watched over him at times, gave this recipe to me. I have read online that there are different recipes of Dalma, some use coconut, some use onions, some use neither. I believe each region has adapted the dish to what is available locally. The coastal belt uses coconut while the interior regions do not.

The Odia folks love Dalma so much that it is also served as a part of Chappan Bhog in Puri's Jagannath Temple.

Dalma is a very simple mix vegetable curry that is also very healthy. The dal is full of veggies and barely has any oil. The only oil used is that in tempering. Dalma is a hearty and wholesome curry that is usually served with Rice or Roti. If you plan to serve it with roti, add less water to keep the curry thick. Each variation of the recipe may use different vegetables, use what you can get your hands on. Vegetables that need time to cook are added in the beginning and once they are partially cooked, the faster cooking vegetables are added. The Oriya cook used to cook the dal in the same pan and while the dal was still cooking, he added in the veggies. I just sped up the process by using already cooked dal. Some folks may also use Chana Dal instead of Toor Dal or a mix of both.

Wishing you a warm and comforting weekend with Dalma!

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family!

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Video Recipe

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Dalma Recipe | How to make Dalma | Oriya Dalma Recipe

Ingredients:

3 cups cooked Toor Dal (Pigeon Pea Lentils)
1 Drumstick, peeled and chopped
1 Raw Banana, peeled and diced
1 big Potato, peeled and diced
10-12 Beans, diced
0.5 cup diced Pumpkin
2 Brinjals, diced
1 Tomato, roughly chopped
1 Onion, sliced
2 Tbsp Mustard Oil
1 Tbsp Panch Phoran (whole spice mix)
1 Bayleaf
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 Tbsp chopped Coriander Leaves
Salt to taste
2-3 cups Water
Salt to taste

Method:

1. Add cooked toor dal (lentils) to a deep pan or kadhai. Add water as required and 1 tsp turmeric powder. Mix well.
2. Add in the drumsticks, raw banana, pumpkin, potato and beans.
3. Add salt to taste. Cover and cook until the vegetables are half cooked.
4. Add in the brinjal and cover and cook until the vegetables are almost cooked.
5. Add in the chopped tomato and cook until all the vegetables are cooked.
6. Adjust seasoning if required. Remove from heat and keep aside.
7. To make the tempering, heat mustard oil in a pan and add the panch phoran spice mix.
8. Once the spices splutter, add in the bay leaf and sliced onions.
9. Fry until the onions are translucent.
10. Add in red chilli powder and the cumin powder and saute for 1 minute.
11. Add the Dalma to the tempering and simmer for 5-6 minutes.
12. Add water if required.
13. Garnish with the chopped coriander leaves.
14. Serve hot with rice or roti.

If you liked this, you may also like:

How to make vegan Panchmel Dal or mixed lentil soup at www.oneteaspoonoflife.com

Pancharangi Dal

Ghugni Masala

How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

Undhiyu

10 Vegan Indian Curries [Ready in 75 minutes or less!!]

A compilation of ten vegan Indian curries that are ready in 75 minutes or less.

Hey I'm back with my compilation of 10. And this time it is Curry!!

It is obvious that being Indian, I love my curry. There is nothing more comforting than a bowl of curry on a cold night. Curry can be made with poultry, seafood and meat or it can be made with simple vegetarian and vegan ingredients. Today I am listing down 10 of my favorite vegan Indian curries from the blog. Hope you enjoy it!!

1) Lahsuni Methi Mushroom [50 minutes]

A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy. This curry is unique in fragrance and flavor because of the slightly bitter methi leaves.

2) Mushroom Palak [60 minutes]

There had to be one curry in the list that was made purely of Spinach. While the Palak Paneer is the most popular spinach curry out there, this one uses Mushrooms instead of Paneer, making it vegan friendly and popular among mushroom lovers. The mushroom also adds loads of flavor to the curry.

Mushrooms cooked in a vibrant spinach curry

3) Lauki Kofta [75 minutes]

Koftas are generally balls made of meat that are added to curries. However, here the koftas are made of bottle gourd. If you don't have bottle gourd, replace it with Zucchini which is the closest to it in texture.

Bottle gourd dumplings in a tomato based gravy

4) South Indian Chana Masala [75 minutes]

My most pinned recipe - South Indian Chana Masala. There are 2 versions of the popular Chana Masala made with boiled chickpeas - the North Indian one that is made with tomatoes and is more easily available in restaurants all over the world and the South Indian one that is made with coconut and is only available in South India.

South Indian Chickpea Curry with coconut

5) Punjabi Dum Aloo [75 minutes]

Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato based gravy.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

6) Babycorn Masala [60 minutes]

Baby Corn Masala is a semi dry curry made by tossing stir fried Baby Corn in a North Indian style tomato masala gravy. Easy and very quick to make, this will be ready in less than an hour.

baby corn masala tomato gravy north indian curry

7) Bom Chount Wangan [55 minutes]

A unique Kashmiri curry made with green apples and brinjal or eggplant. Sweet and spicy, this curry is unique in it's flavors.

Kashmiri Apple Granny Smith Brinjal Eggplant aubergine curry bom chount wangan

8) Coorg Pumpkin Curry [70 minutes]

This curry from the beautiful region of Coorg in South India. And like all South Indian curries, this one has a coconut base. This curry is a mix of sweet, salty and spicy flavors.

Coorg Pumpkin Curry kaddu sabzi coconut vegan kumbalkai palya

9) Vegetable Stew [55 minutes]

Mildly spiced vegetable stew made by cooking colorful peppers, cauliflower, carrots and beans in coconut milk.

10) Vegetable Jalfrezi [60 minutes]

Jalfrezi is a popular curry made with tomatoes and a mix of vegetables. You can add Paneer to the curry if you are making a non-vegan version. For vegans, add some fried tofu to take it to another level.

mix vegetable gravy paneer jalfrezi indian

If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto.

If you like these recipes, do not forget to share it with your friends and family!

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

If you liked this, you may also like:

Roasted Vegetable Torte

Roasted Vegetable Torte is made by baking thinly sliced roasted vegetables along with herbs, spices and cheese. Oh, SO delicious, you have to make extra!

I gave up refined sugar for a whole year back in 2015-16 and I did not suffer from withdrawal symptoms. But take away my internet for a week and I'm cranky all week. We had a double whammy last week. We decided that since we barely watch TV, we should disconnect our cable TV for while. That was a mutually agreed decision that we were ready to live with, after all we had internet and a prime video account. We could survive!

That was until our internet broadband provider decided, we did not need them anymore and deactivated our account by mistake and could not enable it back. After their wait time went from 2 hours to over 24 hours, we were done with the provider - Hathway. We applied for a new connection from a new provider on Sunday and are still waiting for the connection to arrive. Until then, we are depending on connecting to the faint WiFi signals from my sister's house. Not a good week!!

No TV, no internet makes Anu an extremely cranky girl, when she is not occupied. So I've been cooking more - I even started my second attempt at a sourdough starter, I'm attempting a slow rise no knead bread. I have been walking more, reading more. We also started composting again, something we had stopped in the past few months since our apartment complex had started doing it for us. So yes, I've been trying to keep busy this last week.

So in my keep-myself-busy week. I made this wonderful roasted vegetable torte again. It is:

healthy
fresh
low cal
vibrant
and delicious!

And the best part is it fit right into my healthy diet. This Roasted Vegetable Torte is made by layering thinly sliced vegetables in a baking dish with spices and cheese thrown in between.

I LOVE vegetables, do you? Let us go ahead with the thought that you are as veggie crazy as me. Otherwise why would you be here, right? This Roasted Vegetable Torte is perfect for us veggie lovers, it is bright, colorful and so full of flavor. It is so beautiful, it could almost be a center piece on the table.

The first time I made this Torte, I made it without roasting the vegetables first, and took all the pics then, hence, the intermediate steps may not necessarily match the recipe. Apologies for that. This time, I roasted the veggies for a while before placing them in the torte tin. The difference in the end product is not in the flavor but in the texture. If you roast the vegetables before setting the torte, they will be soft and easy to eat. If you don't mind slightly crunchy vegetables, then you can skip the roasting. Although I recommend roasting if using vegetables like butternut squash or potatoes. If you are using quick cooking vegetables like zucchini, tomatoes, mushrooms and onions, you can skip the roasting.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family!

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

If you liked this, you may also like:

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Roasted Vegetable Torte

Roasted Vegetable Torte is made by layering thinly sliced vegetables in a baking pan with herbs, spices and cheese in between and baked until done.

Recipe Type: Main
Cuisine: International
Prep Time: 15 minutes
Cook time: 45 minutes
Yield: Makes 2 tortes, Serves 4

Ingredients:

2 Zucchini
1 small Butternut Squash
2 firm Tomatoes
2 handfuls Spinach or Kale leaves
2 medium Brinjals or 0.5 large Eggplant
1 small Onion (optional)
1 cup grated Cheese
4 Tbsp Olive Oil
4-5 Garlic Cloves
1 tsp Oregano
1 tsp Red Chilli Flakes
Salt to taste
Pepper to taste

Method:

1. Slice all the vegetables thinly except for the spinach or kale.
2. Preheat the oven to 200 degree C.
3. Mix salt, pepper and 2 tbsp of olive oil in a small bowl.
4. Place the butternut squash, zucchini and brinjal on a baking sheet and brush them with oil.
5. Bake for 8-10 minutes until soft.
6. While it bakes, crush the garlic and chop it finely. Add it to the remaining oil along with red chilli flakes, oregano, a little salt and pepper.
7. Grease two 6" springform pan or a loose bottomed cake pan.
8. Start by placing the butternut squash as the lowest layer in both the pans. Then layer the zucchini, tomato, onion in both pans.
9. Drizzle a little of the garlic flavored oil. Spinkle a quarter of the cheese in each pan.
10. Layer in the fresh spinach or kale. You can chop it roughly or use it whole.
11. Place the eggplant, zucchini and butternut squash on the spinach.
12. Drizzle the remaining oil and top each pan with remaining cheese.
13. Cover loosely with an aluminium foil and bake for 8-10 minutes. Prefereably keep a tray in the lower rack to collect any juice that drips.
14. Remove the foil and bake until the cheese melts and browns. This may take 5-7 minutes.
15. Wait for 4-5 minutes before removing the torte from the pan.
16. Cut into slices using a sharp knife and serve.

Lentil Soup with Roasted Pumpkin and Dumplings

Warm hearty healthy vegan Lentil Soup with cumin roasted pumpkin and broken wheat dumplings for cold rainy evenings!

how to make vegan lentil soup recipe, roasted pumpkin soup recipe at www.oneteaspoonoflife.com

I'm blogging after a long time - one and a half months!! The last two months were tough. Too much happening at work, I was stressed out a lot and the thought of opening my laptop once I had shut down the office one was so stressful, I let the blog slide for a while. Add to that I had some unplanned weekend travel that left me exhausted. Toss in a sore throat and a runny nose with that and I'm sure you understand how bad the past 2 months were for me.

I did not stop cooking though, I cooked a lot!! Hoping to get all those recipes on the blog soon. First one comes today - Lentil Soup with Roasted Pumpkin and Dumplings!! (whew! long name)

Is it raining where you are? It definitely is pouring cats, dogs and elephants where I am and I have a higher chance of survival if I were a whale. Not sure if it is our friendly South West monsoons gone rogue or the effects of a depression in Bay of Bengal, but we've received a lot more rain than the city can handle. Flooded roads are adding to traffic and increasing travel time exponentially.

With rain, comes wind - sharp and cold!! And all this cloudy cold is making me crave is hot hot HOT.. What's hotter and more comforting than soup on a cold windy day? Let us assume that I'm only talking about food for now. So Soup it is!!

I was browsing through some really old magazines of mine and I chanced upon my sole copy of BBC Good Food magazine. I'm really upset they stopped the magazine in India. I hope they see the merit of starting it again someday. Waiting with crossed fingers! But yeah, the magazine had this exact recipe of Lentil Soup with roasted pumpkin and dumplings that I adapted from.

This soup has 3 components - Lentils, Pumpkin and Dumplings.

Lentils - While the recipe mentioned Puy lentils, I used whole red lentils or Masoor. This cut down my cooking time as well as expense in half. To start with, just boil the lentils in water along with a little salt until they are done. Stop cooking before they are mushy enough to become dal. The lentils should preferably hold their shape and have the slightest of the bite in them. Cook them in vegetable broth for added flavor.

Pumpkin - Red pumpkin is roasted along with olive oil, salt, chilli powder and lots of cumin. Cube it and then roast it to reduce cooking time. These taste fabulous, so advise you to make a little extra, you can nibble on them as you cook. I definitely lost a good quantity of them to Raj and Gee while I cooked. A part of the pumpkin is pureed with the lentils and added to the soup while the rest can be just tossed in adding to the texture of the soup.

Dumplings - The recipe called for fine Bulghar wheat, what I used was Dalia or broken wheat, an Indian breakfast staple along with some millets. I soaked both the dalia and fox tail millets (navane) for half hour before draining and mixing in chopped onions, chopped coriander, salt, pepper, a tiny teaspoon of oil and plain flour. Mixed it and shaped into marble sized balls. I boiled them in water for 15-20 minutes until the wheat was almost cooked. Boil them in stock for added flavor.

The last step was combining all the 3 components and simmering for 10 minutes until everything came together. Garnish with chopped coriander and you are ready to serve.

This soup is very hearty and filling, it can keep you going for hours.

If you like this recipe, do not forget to share it with your friends and family!

Black Bean Soup - Mexican style black bean soup. Vegan.
Creamy Vegan Pumpkin Soup - Thick creamy vegan pumpkin soup.
Panchrangi Dal / Panchmel Dal - A dal from West India made with 5 different types of lentils.

You can find more soup recipes here.

Lentil Soup with Roasted Pumpkin and Dumplings

Lentil soup with added cumin roasted pumpkins and dumplings made of broken wheat.

Recipe Type: Soup
Cuisine: International
Prep Time: 45 minutes
Cook time: 60 minutes
Yield: Serves 2-3

Ingredients:

150 gms Whole Red Lentils / Masoor
150 gms Pumpkin
4 Tbsp Broken Wheat / Dalia
2 Tbsp Foxtail Millet
2 Tbsp All Purpose Flour / Maida
1 small Onion
3 Tbsp chopped Coriander
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Pepper Powder
2 Tbsp Extra Virgin Olive Oil
Salt to taste
Water as required
4-5 tsp Oil

Method:

Soak the lentils in water for 30 minutes.
Soak the broken wheat and foxtail millet in water for 30 minutes.
Boil 3 cups of water in a large pot and add 0.5 tsp of salt to it.
Drain the lentils and add to the pot of boiling water and cook until the lentils are done.
Drain out the broken wheat and millets. Add all purpose flour, finely chopped onions, 1 Tbsp chopped coriander, salt and 0.5 tsp pepper. Mix until combined. If it is runny, add more flour.
Shape into marble sized balls.
Boil 2 cups of water in a pot and add the dumplings into it. Cook for 15-20 minutes or until the dumplings are cooked.
Dice the pumpkin into bite sized pieces. Rub with olive oil, red chilli powder, cumin and salt. Lay onto a baking sheet.
Preheat the oven to 200 degree C. Bake the pumpkin for 20-25 minutes or until done.
Blend 1/3rd of the pumpkin with 1/3rd of the lentils and add to the boiled lentils. Add salt and pepper as required. Add more water if required and simmer for 10 minutes.
Add the remaining pumpkin and the dumplings and simmer for 5 minutes.
Garnish with the remaining chopped coriander and serve hot.

Creamy Pumpkin Soup [Vegan]

I've been flip flopping on my desire to indulge one last time in December and eating healthy so my January resolution is easier to achieve.

How to make creamy pumpkin soup recipe at www.oneteaspoonoflife.com

Last night I was all set to eat in, make some delicious whole wheat pasta with my quick home made Tomato-Basil sauce. But I gave in to Temptation by 7pm and joined Gee in eating out. We went and ate tacos and cheesy sandwiches. Not at all sorry cause the food was awesome and I enjoyed every bite of it.

While we did not order any soups yesterday, they had a lot of house special soups that inspired me to eat soup today. I love soups, but I absolutely hate the package soups or canned soups. I'm all for home made hearty soups that I get to control. Control-Freak me.

Raj loves soups. Every week at the super market I see him eyeing the soup packets - the ones I don't let him buy. So to keep him happy I make soups often. Especially more when he has the sniffles or it is cold. While Tomato is the house favorite, I love to try out different ones.

This Creamy Pumpkin Soup is one of my personal favorites along with Spinach Soup. It is vegan and has no added starch to make it creamy. I love this recipe cause it is probably the simplest recipe I know for a soup. No simmering for hours, no chopping tens of different vegetables. All it takes is pressure cooking garlic, and pumpkin and blending it along with spices. If you don't have a pressure cooker, just chop the pumpkin a little smaller and cook in a deep pan. The smaller the pieces, the quicker they will cook.

I sometimes add green chilli while pressure cooking to make the soup hot, and sometimes I just switch the chilli for pepper. I like heat in my soup and this mix of sweet pumpkin with the heat of chilli or pepper, is just awesome.

Pair this soup with some crusty bread and dinner's handled in less than an hour and all you had to do for it was chop and blend. Hope you "souper" liked it!

Creamy Pumpkin Soup [Vegan]

Creamy Pumpkin Soup is a vegan soup made from ripe pumpkin.

Recipe Type: Soup
Cuisine: International
Prep Time: 15 minutes
Cook time: 30 minutes
Yield: Serves 2

Ingredients:

3 cups diced Pumpkin
3-4 Garlic cloves
Salt to taste
Pepper to taste
Water as required

Method:

Pressure cook diced pumpkin and crushed garlic with 2 cups of water for 3-4 whistles or 15 minutes. If not using a pressure cooker, cook in a covered deep pan until the pumpkin is done and soft. You may need more water if cooking in a pan.
Drain and blend the pumpkin.
Add salt and pepper. Add the pumpkin cooking water if the soup is very thick.
Reheat and serve hot with some crusty bread.

Coorg Pumpkin Curry

This Coorg style pumpkin curry is made with ripe pumpkin, coconut and spices. It is a spicy curry unlike most other pumpkin curries.

I don't usually crave pumpkins, at least not like I crave chocolate. But recently after eating a small bowl of pumpkin curry in office, I wanted more. And telepathically, my mother in law gave me a huge organic homegrown pumpkin. What's better than a pumpkin? A HOMEGROWN one.

The thing I hate most about pumpkins is actually peeling them. By the time I got through peeling this huge pumpkin, my palms were sore with the knife handle rubbing against them, my arms ached with all that effort. But the slightly sweet yet hot spicy coconut-ty curry made it totally worth it.

I usually make a simple dry pumpkin curry by boiling diced pumpkins with some fresh green chillies and garnishing it with freshly grated coconut. Simple and easy. It lets the sweetness of the pumpkin shine through. But this time I did not want a very sweet pumpkin curry. I wanted a change. I had something in mind but absolutely no idea how to make it.

Coorg is this beautiful place nestled among the Western Ghats of India. A bunch of friends went there several years ago and we stayed in this humble but beautiful homestay with a wonderfully warm family. The family cooked up all the traditional Coorgi delicacies and I remember one of them was this pumpkin curry with coconut, unlike I had ever eaten before. So I searched online for this curry and as usual Google spewed off many results, so I had to mix and match recipes to find the ONE. I tried this dish until I made something closer to the one in memory.

Coorg Pumpkin Curry

Coorg style Pumpkin curry made with ripe pumpkin, coconut and spices.

Recipe Type: Side
Cuisine: Indian
Prep Time: 30 minutes
Cook time: 40 minutes
Yield: Serves 3-4

Ingredients:

3 cups diced Pumpkin
3-4 tsp Oil
1 tsp Mustard seeds
6-8 Curry Leaves
1 Onion
2-3 Garlic cloves
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Turmeric Powder
1/2 cup grated Coconut or 1 cup of Coconut milk
1 tsp Tamarind pulp
3-4 dry red Chillies or 1-2 tsp of red chilli powder
1-2 tsp of Jaggery powder or Sugar
1 cup Water
Salt
Fresh Coriander leaves for garnish

Method:

Heat oil in a pan and add the mustard seeds.
Once they splutter, add the curry leaves, finely chopped onion and garlic. Fry until the onion is translucent.
Add the pumpkin.
Add the turmeric and water and cover and cook until the pumpkin is done.
If using grated coconut, grind together the coconut, tamarind, dry red chillies or chilli powder, cumin powder and the coriander powder with a little bit of water to make a fine masala paste.
Add it to the pumpkin in the pan and cook for 6-8 minutes.
If using coconut milk, then add the coconut milk along with the coriander powder, cumin powder, red chilli powder and the tamarind paste to the pumpkin and cook on low heat for 3-4 minutes.
Add salt and the jaggery powder or sugar and mix well.
Serve hot.

Creamy Vegan Pumpkin Sauce

This pumpkin sauce is AMAZING with not just pasta, but with lots of other things too. Toss in some stir fried veggies and make it a delicious and vibrant orange CURRY to pair with rice. Or DRIZZLE it over some grilled vegetables to liven them up.

pasta creamy coconut gravy italian pumpkin salad dressing dip chips

This creamy- silky smooth-delicious-orange sauce filled with the goodness of those freshly picked farm pumpkin is completely VEGAN. Yesss!!! I mean you can make your own non-vegan version by replacing the coconut milk with some cream, but according to me, the coconut milk adds a lovely taste to the regular pumpkin sauce.

Did I tell you how easy to make this was? Or how you could finish making this before your TV serial/sitcom reached its credits? Yup, it’s THAT simple!!!

What do you need, you ask? Just some olive oil, pumpkin, garlic, coconut milk, oregano and anything to add some heat to this baby. I used some dried red chillies, you can add hot sauce or green chillies or paprika or totally skip it. And of course, salt. 6 ingredients, including salt and oil. Nothing gets simpler than that.

After you assemble all your ingredients, it is just chop, saute and blend. 3 steps. So now 6 ingredients and 3 steps – no reason at all to not try this at all.

I added it over some cooked farfalle pasta and tossed in some stir fried vegetables like broccoli. I love broccoli. Feel free to add or not add anything at all. It doesn’t really demand anything, it is just as good being plain.

If you plan on drizzling this on veggies or using it as a dip, I suggest adding less of the coconut milk to keep it nice and thick. If it is curry you plan to make, you can add other spices – cumin and coriander go well with it.

Oh oh oh – This would make an interesting SALAD DRESSING too. Some zucchini ribbons, some julienne carrots and some fresh salad leaves with this slightly sweet pumpkin sauce – DELICIOUS and healthy!!!

Step by Step Instructions:

1) Heat oil in a pan and add the minced garlic. Saute for 1 min.

2) Add the diced pumpkin and cover and cover and cook on low heat until the pumpkin is done. Cut into smaller pieces to get it cooked sooner.

3) Add the oregano, chopped red chillies, coconut milk and salt.

4) Cook for around 2-3 mins on low heat.

5) Allow it to cool and then blend into a smooth sauce.

Pumpkin Sauce [Vegan]

Versatile vegan pumpkin sauce that can be used for pasta, as a dip or as a base for curry.

Recipe Type: Sauce

Cuisine: International

Prep Time: 10 minutes

Cook time: 20 minutes

Yield: Serves 2-3

Ingredients:

For Pumpkin Sauce:

2.5 cups or 125gms of diced Pumpkin

1 Tbsp of finely minced Garlic

3/4 tsp of dried Oregano

3/4 cup of Coconut Milk

1.5 Tbsp of Olive Oil

1 tsp of dried Red Chillies

Salt to taste

Pasta:

250gms of Pasta

1 cup of assorted stir fried Vegetables (Broccoli, Peppers/Capsicums etc.)

Method:

Heat oil in a pan and add the minced garlic. Saute for 1 min.

Add the diced pumpkin and cover and cover and cook on low heat until the pumpkin is done. Cut into smaller pieces to get it cooked sooner.

Add the oregano, chopped red chillies, coconut milk and salt.

Cook for around 2-3 mins on low heat.

Allow it to cool and then blend into a smooth sauce.

Boil the pasta according to the packet instructions.

Toss with the sauce and the vegetables and enjoy it hot.