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Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and pumpkin. Cook, stirring, for 2 mins or until the onion softens. Add the curry paste and cook, stirring, for 1 min or until aromatic.
Step 2
Add the tomatoes, lentils, chickpeas, coconut cream and half the curry leaves to the pumpkin mixture in the pan. Loosely cover and cook, stirring occasionally, for 15 mins or until the pumpkin is tender and the mixture thickens slightly.
Step 3
Meanwhile, heat a frying pan over medium heat. Spray with olive oil spray. Add the remaining curry leaves and cook for 1-2 mins or until the curry leaves are crisp.
Step 4
Divide the dhal among serving bowls. Top with the tzatziki, coriander and fried curry leaves.
1/2 butternut pumpkin, peeled, seeded, cut into 2cm pieces
1/4 cup (75g) korma curry paste
400g can cherry tomatoes
400g can lentils, rinsed, drained
75g drained canned chickpeas, rinsed
270ml can coconut cream
4 stems curry leaves
200g tzatziki dip
Coriander sprigs, to serve
Description
Packed with pumpkin and delicious spices, this speedy dhal is a perfect dish for meat-free Monday.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and pumpkin. Cook, stirring, for 2 mins or until the onion softens. Add the curry paste and cook, stirring, for 1 min or until aromatic.
Step 2
Add the tomatoes, lentils, chickpeas, coconut cream and half the curry leaves to the pumpkin mixture in the pan. Loosely cover and cook, stirring occasionally, for 15 mins or until the pumpkin is tender and the mixture thickens slightly.
Step 3
Meanwhile, heat a frying pan over medium heat. Spray with olive oil spray. Add the remaining curry leaves and cook for 1-2 mins or until the curry leaves are crisp.
Step 4
Divide the dhal among serving bowls. Top with the tzatziki, coriander and fried curry leaves.
