Spicy Coconut Dahl with Roast Pumpkin

Preheat oven to 220°C. Cut Kent pumpkin into wedges. Place in a bag with olive oil, ½ the dahl spice mix and salt and toss, then place on a lined baking tray. Roast for 20 minutes or until tender. Cut lime in half.

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

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. Cook for 2 minutes, stirring, until fragrant.

Add split red lentils to the pan, then add vege stock concentrate, 650 ml water and ½ the coconut milk powder. Simmer, stirring occasionally, for 8-10 minutes until lentils have started to break down and are tender. Season to taste.

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

Stir the remaining coconut milk powder through the dahl. Top with roasted pumpkin and chilli lime beans. Finish with cashews, toasted coconut flakes, coriander leaves and any remaining lime Enjoy!

Preheat oven to 220°C. Cut Kent pumpkin into wedges. Place in a bag with olive oil, ½ the dahl spice mix and salt and toss, then place on a lined baking tray. Roast for 20 minutes or until tender. Cut lime in half.

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

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. Cook for 2 minutes, stirring, until fragrant.

Add split red lentils to the pan, then add vege stock concentrate, 650 ml water and ½ the coconut milk powder. Simmer, stirring occasionally, for 8-10 minutes until lentils have started to break down and are tender. Season to taste.

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

Stir the remaining coconut milk powder through the dahl. Top with roasted pumpkin and chilli lime beans. Finish with cashews, toasted coconut flakes, coriander leaves and any remaining lime Enjoy!

Preheat oven to 220°C. Cut Kent pumpkin into wedges. Place in a bag with olive oil, ½ the dahl spice mix and salt and toss, then place on a lined baking tray. Roast for 20 minutes or until tender. Cut lime in half.

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

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. Cook for 2 minutes, stirring, until fragrant.

Add split red lentils to the pan, then add vege stock concentrate, 650 ml water and ½ the coconut milk powder. Simmer, stirring occasionally, for 8-10 minutes until lentils have started to break down and are tender. Season to taste.

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

Stir the remaining coconut milk powder through the dahl. Top with roasted pumpkin and chilli lime beans. Finish with cashews, toasted coconut flakes, coriander leaves and any remaining lime Enjoy!

Preheat oven to 220°C. Cut Kent pumpkin into wedges. Place in a bag with olive oil, ½ the dahl spice mix and salt and toss, then place on a lined baking tray. Roast for 20 minutes or until tender. Cut lime in half.

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

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. Cook for 2 minutes, stirring, until fragrant.

Add split red lentils to the pan, then add vege stock concentrate, 650 ml water and ½ the coconut milk powder. Simmer, stirring occasionally, for 8-10 minutes until lentils have started to break down and are tender. Season to taste.

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

Stir the remaining coconut milk powder through the dahl. Top with roasted pumpkin and chilli lime beans. Finish with cashews, toasted coconut flakes, coriander leaves and any remaining lime Enjoy!

Preheat oven to 220°C. Cut Kent pumpkin into wedges. Place in a bag with olive oil, ½ the dahl spice mix and salt and toss, then place on a lined baking tray. Roast for 20 minutes or until tender. Cut lime in half.

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

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. Cook for 2 minutes, stirring, until fragrant.

Add split red lentils to the pan, then add vege stock concentrate, 650 ml water and ½ the coconut milk powder. Simmer, stirring occasionally, for 8-10 minutes until lentils have started to break down and are tender. Season to taste.

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

Stir the remaining coconut milk powder through the dahl. Top with roasted pumpkin and chilli lime beans. Finish with cashews, toasted coconut flakes, coriander leaves and any remaining lime Enjoy!

Preheat oven to 220°C. Cut Kent pumpkin into wedges. Place in a bag with olive oil, ½ the dahl spice mix and salt and toss, then place on a lined baking tray. Roast for 20 minutes or until tender. Cut lime in half.

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

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. Cook for 2 minutes, stirring, until fragrant.

Add split red lentils to the pan, then add vege stock concentrate, 650 ml water and ½ the coconut milk powder. Simmer, stirring occasionally, for 8-10 minutes until lentils have started to break down and are tender. Season to taste.

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

Stir the remaining coconut milk powder through the dahl. Top with roasted pumpkin and chilli lime beans. Finish with cashews, toasted coconut flakes, coriander leaves and any remaining lime Enjoy!