Ingredients
2 white onions2 cm cube ginger2 cloves garlic1 tsp cumin1 tsp garam masala1 tsp tumeric600 g pumpkin or butternut squash200 g passata300 g red lentils400 ml coconut milk600 ml vegetable or chicken stock2 tsp mango chutney2 large handfuls baby spinach or kale100 ml water (may not be needed)
Method
- Preheat the oven to 180C (fan) and line a large baking tray with greaseproof paper.
- Cut the pumpkin/squash in half and scoop out any seeds. Leave the skin on, cut into slices and place on the tray.
- Drizzle with olive oil and roast for 40 minutes, turning halfway through.
- Finely dice the onion and add to a large high-sided frying pan or saucepan onions with a glug of oil (olive/sunflower/vegetable oil all fine). Cook over a low heat for 10 minutes until the onions are soft and translucent.
- Grate the ginger and garlic into the pan and cook for two minutes until fragrant.
- Add the cumin, garam masala and tumeric to the pan and warm for a minute or so, before adding the passata and stirring well.
- Next the lentils are added to the pan, stir to combine, then follow with the coconut milk and stock. Simmer for approx 20 minutes over a low heat, until the lentils are soft and cooked through. If the liquid dries up before the lentils have cooked, add a little water (
100 ml) and continue cooking. - Use a teaspoon or knife to gently peel the skin off the roasted squash. Break the flesh into pieces and add to the dhal.
- Stir the mango chutney through the dhal to add a hint of sweetness, then finally add the spinach or kale to the dish and cook for a few minutes until wilted.
- Serve with rice and poppadoms.