It seems a shame doesn't it? You spend all that time and effort creating a Halloween masterpiece and you don't even really get to enjoy it - it sits lit in the window for passers by to admire but you don't really enjoy the fruits of your own labour. Well not any more folks!
Waste Not, Want Not
Food waste has been in the headlines quite a lot in the past few years, as we all become more aware of environmental and sustainability issues. We are encouraged to waste less and a lot of us are trying our best, but what about the edible pumpkins? It's estimated that over 8 million pumpkins (aka squashes) will find their way into the bin by the end of Halloween - "over 18,000 tonnes of edible pumpkin flesh"...
I don't know about you, but I really don't like the sound of that. Think of the fields, resourced and water used to grow that, which could have grown other things, and we just throw it away. We wouldn't normally be so flippant and throw whole huge vegetables out so why are we so wasteful at Halloween?
It may be that a lot of us don't really know what to do with pumpkins. We aren't big eaters of pumpkin pie in the UK and a soup doesn't always inspire you. But you don't have to be stuck in a pumpkin rut. I've got a great recipe to share with you - my pumpkin and lentil dhal.
Lat year, I bought a pumpkin from Aldi to cook, as I basically viewed it as a direct replacement for butternut squash and at this time of year it's cheaper than it's pear-shaped cousin too. So I peeled and chopped it and tossed it into a dhal to cook.
I love Indian food, especially since turning to a flexitarian diet and making a conscious effort to reduce the amount of meat I eat in 2017. This recipe may not be hugely authentic but it sure is tasty, and you can serve it with naan, rice or just on it's own. I love to have it with a runny fried egg, a sprinkling of coriander and some warm flatbreads for a hearty lunch or dinner.
Lentils are notoriously good for you - they're packed with protein, fibre, complex carbs and B vitamins while being low in fat and calories. They're also insanely cheap. A pack is usually approximately £1.20 and they go a hell of a long way. Pumpkins are also rich in A vitamins, so combined they provide a lot of good to your body.
I imagine that once Halloween is over, pumpkins will be down in price too so it's the perfect time to grab a few and cook some delicious and nutritious meals, including this dhal. I like to make mine in a slow cooker as I can just leave it so its thing and walk away, but you can make this in a pan and I can explain how below. It is completely gluten free and you can make it vegan by leaving off the egg.
I've not had trouble myself, but have been told that the huge pumpkins can be fibrous and less nice to eat, so I suggest going for a medium or smaller pumpkin so you can turn it into a meal later. If this curry doesn't float your boat though, there are so many other recipes you can make with pumpkin - check out the recipe I have used for a vegan pumpkin curry from the Wagamama cookbook if you find that you have a lot of pumpkin to use or just fancy trying to make something else.
What will you need?
1 tbsp mustard seeds
1 tbsp ground coriander seed
1 tbsp tumeric
1 tbsp chilli flakes
5 crushed cardamon pods
1 tbsp garam masala
1 medium onion (chopped)
3 cloves of garlic (minced or finely chopped)
200g dried red lentils
1/2 can of coconut milk
1 pint of vegetable stock
1 tin of chopped tomatoes
1 peeled and diced medium or small pumpkin (size to taste)
1 egg
handful of chopped coriander leaves
optional: spinach and flatbreads or rice
How do I make it?
1. Add the spices to a dry pan and fry dry until the mustard seeds start to pop or the pan is hot and begins to smoke a little (but not too much or you'll burn the spices).
2. Crush them all together with the mustard seeds in a pestle and mortar or whizz up in a spice grinder.
3. Add to a pan with a tbsp of oil, the onion and garlic. On a medium heat, fry until the onion and garlic soften (a few minutes).
4. At this point you can chuck everything into your slow cooker and whack it on high for 4 hours or until the lentils are soft and burst, and no longer individual grains, and the pumpkin is soft.. If you're making it in a pan, add everything to the pan and bring the boil, then let it simmer until the lentils are as described above, and the pumpkin is completely soft.
The dhal should be thick and creamy.
(If you're adding spinach, add it now and let it wilt).
5. Stir in another tbsp of garam masala and take off the heat and add to your bowl.
6. Fry an egg, ensuring that the yolk remains runny and top the dhal with it.
7. Sprinkle your coriander leaves on top and serve.
You may want to boil rice before the dhal is cooked, however long your packet instructions say to have it on for, or warm some flatbreads to go on the side. I've even been known to toast and crush some cashew to go on top to add some extra texture and crunch - as I say, you can make it your own.
You can swap the pumpkin for butternut squash or even carrot (yes I've had sliced carrot when I've had nothing else in and it works surprisingly).
The egg though! It really adds a richness and depth to the dish and I cannot tell you what a great combination it is. If you've not topped a dhal with an egg before, I urge you to try it. I am a big fan of a fried or poached egg on top of almost anything, and you can make this even healthier by poaching rather than frying. Whatever floats your boat!
There you have it! A truly warming autumn or winter meal, packed with goodness and using all of your leftover pumpkin flesh. I hope you enjoy the dish and let me know how you get on in the comments! Feel free to tell me how you adapt it too - I love to change up recipes all the time :)
Your waste will be one less horror this Halloween!
Laura
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