Pumpkin or Squash Dhal

Ingredients

• 2 white onions
• 2cm cube ginger
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp tumeric
• 600g pumpkin or butternut squash
• 200g passata
• 300g red lentils
• 400ml coconut milk
• 600ml vegetable or chicken stock
• 2 tsp mango chutney
• 2 large handfuls baby spinach or kale
• 100ml water (may not be needed)

Method

1. Preheat the oven to 180C (fan) and line a large baking tray with greaseproof paper.
2. Cut the pumpkin/squash in half and scoop out any seeds. Leave the skin on, cut into slices and place on the tray.
3. Drizzle with olive oil and roast for 40 minutes, turning halfway through.
4. 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.
5. Grate the ginger and garlic into the pan and cook for two minutes until fragrant.
6. Add the cumin, garam masala and tumeric to the pan and warm for a minute or so, before adding the passata and stirring well.
7. 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 1. (100ml) and continue cooking.
8. Use a teaspoon or knife to gently peel the skin off the roasted squash. Break the flesh into pieces and add to the dhal.
9. 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.
10. Serve with rice and poppadoms.