Summer pumpkin dhal

Name: Summer pumpkin dhal
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 8 x 2cm-thick wedges Jap pumpkin, halved crossways; 60ml olive oil; 1L (4 cups) vegetable stock; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 tsp finely grated ginger; 2 tsp finely grated turmeric; 400g lentils; 400ml coconut milk; 100g snake beans (from Asian grocers); 3 baby cucumbers (cukes), quartered lengthways; Juice of 1 lime; Sliced green chilli, coconut flakes, salted roasted cashews, toasted nigella seeds and micro coriander, to serve

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by Charlotte Binns-McDonald

Feb 13, 2017

Summer (pumpkin dhal) lovin', had us a blast. This recipe is also vegetarian and vegan friendly.

8 x 2cm-thick wedges Jap pumpkin, halved crossways
1/4 cup (60ml) olive oil
1L (4 cups) vegetable stock
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp finely grated ginger
2 tsp finely grated turmeric
2 cups (400g) red lentils
400ml coconut milk
100g snake beans (from Asian grocers)
3 baby cucumbers (cukes), quartered lengthways
Juice of 1 lime
Sliced green chilli, coconut flakes, salted roasted cashews, toasted nigella seeds and micro coriander, to serve

Method

1.

Preheat oven to 220°C. Grease a baking tray and line with baking paper. Add pumpkin and 1 tbs oil, and toss to coat. Roast for 20 minutes or until tender. Keep warm.
2.

Heat stock in a pan over high heat. Reduce heat to low. Cover to keep hot.
3.

Meanwhile, heat remaining 2 tbs oil in a deep frypan over high heat. Add onion and cook, stirring, for 2 minutes or until soft. Add garlic, ginger, turmeric and lentils. Cook, stirring, for 1 minute or until combined. Add hot stock and half the coconut milk. Simmer, stirring occasionally, for 9-10 minutes until lentils are just cooked
4.

Meanwhile, blanch beans in a saucepan of boiling water for 3 minutes or until tender, then drain and refresh in iced water. Tie beans into knots. Toss beans, cukes and lime juice in a bowl.
5.

Divide dhal among serving bowls. Fold through remaining coconut milk. Press pumpkin into dhal, top with bean salad and serve scattered with chilli, coconut, cashews, nigella seeds and coriander.