WARMING WINTER DHAL WITH ROASTED VEGGIES

Prep time 15 mins Cooking time 30 mins Serves 4

INGREDIENTS

½ small cauliflower, cut into florets

500g pumpkin, seeded, cut into 2cm chunks

2 tbsp shelled pumpkin seeds 2 tbsp olive oil

10-12 curry leaves

4 cups water

1 cup red lentils

1 tsp turmeric

1 tsp fine sea salt

1 onion, diced

4 cloves garlic, finely chopped 1 tbsp fresh ginger, finely chopped

2 tomatoes, diced

2 tsp garam masala

Roti or flatbread of choice and lemon wedges, to serve

METHOD

Preheat oven to 200°C. 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 with salt and pepper. 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. 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. 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. Stir tomato mixture through the lentils. Simmer for 4-5 minutes, stirring often, until thickened. Season to taste. Serve dhal with roasted veggies, seeds and leaves. Accompany with roti or flatbread and lemon wedges.