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Lentil & Red Kidney Bean Dal with Spiced, Roasted Pumpkin


1 small pumpkin or butternut squash, peeled, deseeded and diced

1 tablespoon sunflower oil

1 teaspoon garam masala

Pinch salt

2 tablespoons sunflower oil

1 onion - peeled and finely chopped

3 cloves garlic - peeled and finely chopped

2cm piece of ginger - peeled and finely chopped

3 whole green chilis

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt

2 tablespoons creamed coconut

2 tablespoons tomato puree

100g red lentils

1x400g tin red kidney beans - drained and rinsed

Large handful of spinach - roughly chopped

15g coriander - roughly chopped

Lime wedges to serve

Heat the oven to 200C

Toss the diced pumpkin or squash in a bowl with the oil, garam masala and a pinch of salt, then lay out on a lined baking sheet and roast for 20-25 minuutes until tender and starting to brown

Meanwhile, make the dal

Take a large saucepan and heat 2 tablespoons sunflower oil over a medium heat. When hot, add the onion and fry for 7-8 minutes until it softens, then add the garlic, ginger and whole chilis, stir and fry gently for a further 203 minutes

Add the spices and salt, stir, then add the coconut, tomato puree, lentils and red kidney beans along with approx 500ml of water, and bring to the boil

Once boiling, reduce the heat and simmer gently until the lentils have softened and lost their shape. You may need add more water if it gets too dry, but be careful not to make it too wet else you'll end up with a thin soup

Now tip in the spinach and stir in. This should wilt quite quickly

To serve, empty the dal from the pan into a serving dish and top with the roasted, diced pumpkin, then sprinkle over the chopped coriander

Serve with the lime wedges and some plain steamed rice