SEASONAL DINNER RECIPES

SEASONAL DINNER RECIPES

Woman in white dress cutting vegetables on a wooden board in a modern kitchen with light wood cabinets.

Here are your seasonal weekly dinner recipes!

  • Pumpkin & Chickpea Curry

    INGREDIENTS

    1. 2 tsp olive oil
    2. 1 tsp paprika, or use 3/4 tsp smoked paprika, and 1/4 tsp cayenne
    3. 1 tsp ground coriander
    4. 1/2 tsp ground cumin
    5. 1/2 to 1 tsp curry powder, or use garam masala or Berbere or Jamaican curry powder
    6. 1/4 cup finely chopped onion
    7. 3 cloves garlic, minced.
    8. 1 tsp minced ginger
    9. 1/2 cup pumpkin puree, or squash mash
    10. 1 1/2 cup coconut milk
    11. 15 oz canned chickpeas, drained
    12. 1/2 red bell pepper, thinly sliced
    13. 1/2 cup other veggies such as butternut squash, sweet potato.
    14. 3/4 tsp salt
    15. 1/2 cup packed chopped spinach.
    lemon juice and pepper flakes for garnish

    METHOD

    1. Place a pot over medium heat, add the oil.

    2. Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly.

    3. Add in the onion, garlic, and ginger until the onion starts to turn translucent.

    4. Add in the pumpkin puree and mix in, add in the non dairy milk, and mix in, add the chickpeas, veggies, salt, and mix in.

    5. Cover and cook for 10-12 minutes, or until the veggies are tender to preference. Fold in the spinach and take off heat.

    6. Add a good dash of lime juice, and some pepper flakes for garnish, and serve with rice, or other cooked grains.

  • Spinach Dhal

    INGREDIENTS

    1. 1 ½ cups (300g) red lentils, split red lentils or split yellow lentils
    2. 4 cups (960 mL) water
    3. ¾ teaspoon ground turmeric
    4. 1 ½ heaping teaspoons kosher salt, plus more to taste
    5. 1 ½ tablespoons freshly squeezed lemon juice, plus more to taste
    6.Pack of spinach
    7. 1 handful (12g) cilantro leaves and tender stems, chopped


    For serving: cooked rice to serve 4

    METHOD

    1. Rinse the lentils in a fine-mesh sieve until the water runs mostly clear.

    2. Add lentils to a medium saucepan and cover with the water. Bring to a boil, and use a spoon to skim off foam as it comes to a boil. Reduce the heat to a simmer, stir in the turmeric, and partially cover the pan.

    3. Simmer for 20 to 30 minutes (split lentils should be done around 20 minutes), or until lentils are soft and tender and mostly broken down.

    4. Now whisk vigorously until the lentils are somewhat pureed, about 1 minute. (If they aren’t easily pureed, cook for a bit longer.) Cook for a few more minutes, whisking occasionally, until the lentils are completely soft and mashed and the dal has thickened.

    5. Stir in the salt and lemon juice.

    6. Add in the spinach and allow it to wilted in the mixture

    7. Taste the dal, adding another squeeze of lemon juice and season with salt as needed. Garnish the dal with cilantro. Serve with rice.