Name: Warming winter dahl with roasted veges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 small cauliflower, cut into florets; 500 gram pumpkin, seeded, cut into 2cm chunks; 2 tablespoon pumpkin seeds (see tip); 2 tablespoon olive oil; 1/4 cup curry leaves; 4 cup water; 1 cup red lentils; 1 teaspoon turmeric; 1 teaspoon fine sea salt; 1 onion, diced; 4 clove garlic, finely chopped; 1 tablespoon fresh ginger, finely chopped; 2 tomatoes, diced; 2 teaspoon garam masala; roti or flatbread of choice, lemon wedges to serve

Warming winter dahl with roasted veges

Healthy, hearty and full of flavour, dahl is the ideal winter dish. Featuring pumpkin, cauliflower and plenty of warming spices, this vegetarian dish is perfect served with plenty of roti or flatbread

Serves 4

Prep

15M

Cook

30M

Total

45M

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Ingredients

1/2 small cauliflower, cut into florets

500 gram pumpkin, seeded, cut into 2cm chunks

2 tablespoon pumpkin seeds (see tip)

2 tablespoon olive oil

1/4 cup curry leaves

4 cup water

1 cup red lentils

1 teaspoon turmeric

1 teaspoon fine sea salt

1 onion, diced

4 clove garlic, finely chopped

1 tablespoon fresh ginger, finely chopped

2 tomatoes, diced

2 teaspoon garam masala

roti or flatbread of choice, lemon wedges to serve

Method

1.Preheat oven to 200°C.

2.In a large bowl, toss together cauliflower, pumpkin and fresh pumpkin seeds in half the oil. Spread evenly over a large oven tray and season. Roast for 20-25 minutes until tender. Spray curry leaf sprigs with oil and add to tray. Roast for a further 5 minutes until curry leaves turn crisp.

3.In a large saucepan, combine water, lentils, turmeric and salt, then bring to the boil on high. Reduce to low, then simmer for 12-15 minutes until lentils are tender.

4.In a medium frying pan, heat remaining oil on medium. Sauté onion for 4-5 minutes until tender. Stir in garlic and ginger, then cook for 1-2 minutes until soft. Stir in tomatoes and garam masala. Cook for 4-5 minutes, stirring and mashing with a wooden spoon to make a rough paste.

5.Stir tomato mixture through the lentils. Simmer for 4-5 minutes, stirring often, until thickened. Season to taste.

6.Serve dahl with roasted veges, seeds and leaves. Accompany with roti or flatbread and lemon wedges.