• 8 x2cm-thick wedges Jap pumpkin, halved crossways
  • 60ml olive oil
  • 1l vegetable stock
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 2 tsp finely grated turmeric
  • 400g red lentils
  • 400ml coconut milk
  • 1/3 cucumber sliced lenghthways
  • sliced green chilli, coconut flakes, salted roasted cashews and toasted nigella seeds to serve


  • STEP 1
    Pre-heat oven to 220 degrees. Roast pumpkin in 1 tbs oil for 20mins.
  • STEP 2
    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 stock and half the coconut milk. Simmer, stirring occasionally, for 9-10 minutes until lentils are just cooked. Then fold through remaining coconut milk.
  • STEP 3
    Divide dhal among serving bowls. Press pumpkin into dhal and serve with chili, coconut, cashews and nigella seeds.

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