¼ medium Kent pumpkin
5 tbsp olive oil
1 brown onion, finely diced
4 cloves of garlic, sliced
2 tbsp korma curry spice
2 tbsp tomato paste
1 ½ cups red lentils
1 ¼ L vegetable stock
1 bunch English spinach, trimmed
½ cups coriander, roughly chopped
1 tub Fresh Fodder, Spicy Jalapeno, Garlic & Parsley dip
Preheat an oven to 200C and line a baking tray with baking paper.
Scoop and reserve and the pumpkin seeds, then cut 2/3 of the pumpkin into 6-8 smaller wedges, place onto the baking tray, drizzle with 2 tbsp of the olive oil and season with salt & pepper.
Roast in the oven for approx. 20-25 minutes until caramelised and soft.
Toss the reserved pumpkin seeds with 2 tsp of olive oil, a little seasoning and with 7 minutes of cooking time left, add evenly around tray. Return to the oven to finish the pumpkin off and crisp up the pumpkin seeds.
While the pumpkin cooks, grate the remaining pumpkin and combine with the onion and garlic.
Place a medium saucepan over a medium/high heat and add 2 tbsp of olive oil, onion, garlic, and grated pumpkin with a pinch of salt and sweat for 5 minutes.
Add the curry spice mix and tomato paste and cook for 2 minutes more before adding the vegetable stock and simmering for 20 -25 minutes. Stir often, until the lentils are cooked, soft, and creamy.
While the lentils cook, add 2 tsp of oil to a small frying pan and cook the spinach, just to wilt, seasoning lightly with salt and pepper then set aside onto a plate.
To serve, stir the coriander through the dhal and spoon onto a a large platter or smaller plates, top with the spinach, roast pumpkin, seeds, and Spicy Jalapeno dip spooned over and around.