Roasted Pumpkin and Spinach Dhal

Recipe Box: https://foodgarden.com.au/a/bundles/recipe-box:-roasted-pumpkin-and-spinach-dhal-z5g 

400 grams pumpkin
200 grams red lentils, washed thoroughly until water runs clear
1 thumb of fresh turmeric (or 2 tsp of powdered turmeric)
1 teaspoon cinnamon
700 milliliters cold water
1 tin coconut milk
1 teaspoon sea salt
olive oil
1 onion, finely chopped
3 thumbs ginger, finely chopped
1 teaspoon chilli flakes (can add more if like spice)
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon garam masala
1 tin tomatoes
1 vegan friendly stock cube
Bunch of coriander leaves to serve
2 cups washed baby spinach

Preheat oven to 200c. Chop up pumpkin into 2-3cm cubes. Place on lined baking tray, drizzle water over pumpkin and season with salt and pepper, toss to coat. Place in hot oven for 25m until soft and tender to touch with fork.

In a large sauce pan, add the washed lentils, add 700ml cold water, turmeric and cinnamon. Let it boil for about 20-25 minutes until lentils are soft/mushy. If there is too much water, pour away before the next stage.

When lentils are cooked, add coconut milk and pinch of sea salt, be sure not to boil, but let it simmer until it has thickened

In a frying pan add oil, followed by onions and chilli, let it fry on a medium heat until soft, before adding ginger and garlic. Let it sizzle for a couple more minutes before adding the spices of cumin and garam masala. Toss and let the flavours all blend for 3-5 minutes.

Add tinned tomatoes, stock cube and 1/2 cup water.

Bring it to the boil then let is simmer for 5-7 minutes before adding it back to the coconutty dhal.

When cooked through, add pumpkin to dhal and stir through. Finish off with the spinach and stir though.
Season to taste with some salt and pepper.

Serve with sprinkling of coriander

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