This pumpkin and plant-based meatball dal recipe is the answer to all your lunchtime cravings at home or at the office
Top tip: Batch cook and freeze this recipe to enjoy later
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Healthy |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 615 |
| Fat | 40g |
| Saturates | 26.7g |
| Protein | 24.2g |
| Carbs | 46.3g |
| Sugars | 11.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 200°C, gas mark 6.
2
Peel and finely grate the ginger and onion. Zest the lime. Peel and chop the pumpkin into cubes.
3
Combine the ginger, onion and lime zest with the curry paste, salt and fish sauce in a large bowl.
4
Toss through the pumpkin and meatballs.
5
Arrange in a deep roasting tray and roast in the oven until the pumpkin is soft.
6
Pour over the coconut milk and water and scatter over the lentils.
7
Return to the oven and roast for 30 minutes.
8
Stir through the baby spinach and squeeze over the lime juice.
9
Serve with steamed rice, if desired.
