Spiced Roast Pumpkin with Coconut Dahl Beans & Cashews

Roast Pumpkin:

Preheat oven to 220°C. Cut pumpkin into wedges. Place on a lined baking tray and toss with olive oil, ¹⁄₂ the spice mix and salt. Roast for 20 minutes or until tender.

Prepare Ingredients:

Peel and finely chop onion. Peel and mince ginger and garlic. Top and tail green beans. Finely slice green chili. Pick coriander leaves, discard stems. Boil a kettle of water for step 5.

Cook Aromatics:

Heat oil in a high sided pan over medium-high heat. Add onion and cook 3 minutes, until softened slightly. Add garlic, ginger and remaining spice mix, cooking for 2 minutes, stirring.

Finish Dahl:

Add stock concentrate, 500 ml water and ¹⁄₂ the coconut milk. Simmer, stirring occasionally, for 8-10 minutes until lentils are just cooked. Season to taste.

Cook Beans and Toast Coconut:

Place beans in a heat proof bowl and cover with boiling water for 4-5 minutes to blanche. Refresh in cold water and drain well. Toss with juice of ¹⁄₂ lime and sliced chili. In a frypan, dry toast the coconut flakes until just golden and crispy, 1-2 minutes

You Plate It:

Stir through remaining coconut milk through the dahl (or you can use as to garnish). Top with roasted pumpkin and chili lime beans. Finish with cashews, toasted coconut flakes, coriander leaves and the remaining lime. Enjoy!