Dopiaza is a remarkable Indian gravy curry which typically adds onions at two different stages during the recipe. This vegan version uses pumpkin and lentils in place of meat and is thickened with coconut milk instead of yoghurt - delicious!
Prep: 10 mins
Cook: 50 mins
2 tbsp Olive Oil
2 tsp Garam Masala
1/2 tsp Ground Ginger
7 piece Crushed Garlic
1 tsp Cumin Seeds
1/2 tsp Paprika
1/2 tsp Coriander Powder
Salt, To Taste
1/2 cup Fresh Chopped Methi Leaves
2 cup Onions
1 inch slice Cinnamon
10 Whole Cardamom Pods
10 Whole Cloves
2 cup Pre-Soaked Brown Lentils
1/2 cup Coconut Milk
1 tsp Cayenne Powder
- In a mixing bowl, mix the diced pumpkin with the olive oil, finely chopped fenugreek leaves, salt, cumin seeds and paprika.
- Arrange these on a baking tray and bake at 180°C for 20-25 minutes. Turn occasionally.
- In a deep-bottomed pan, heat some oil and add the cardamom pods, cloves, cinnamon, and salt.
- Once the whole spices crackle, add the onions and fry until brown. Add the crushed garlic and ginger, followed by the coriander powder.
- When the ginger and garlic are fried well, add the pre-soaked lentils, cover with water, and simmer for about 10 minutes.
- When the lentils reach the desired consistency, fold in the coconut milk followed by the cayenne powder and garam masala.
- Add the oven roasted pumpkin and simmer on low heat for another 15 minutes.
- Turn off the heat, plate up and garnish with fresh coriander.