There’s just 30 minutes between you and the perfect winter recipe – quick to prepare and delicious on cooler nights, while still bursting with freshness and nutrition.
Cook time: 30 minutes
Makes: 4 servings
What you’ll need
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 1/2 butternut pumpkin, peeled, cut into 2cm pieces
- 1/4 cup korma curry paste
- 400g can cherry tomatoes
- 400g can lentils, rinsed, drained
- 125g can chickpeas, rinsed, drained
- 270ml can coconut cream
- 4 stems curry leaves
- 200g Tzatziki Dip
- Corriander to serve
How to make it
STEP 1 Heat oil in a large saucepan over medium heat. Add onion and pumpkin. Cook, stirring for 2 mins or until onion softens. Add curry paste and cook, stirring for 1 min until aromatic.
STEP 2 Add tomatoes, lentils, chickpeas, coconut cream and half the curry leaves. Loosely cover and cook, stirring occasionally for 15 mins or until pumpkin is tender and mixture thickens slightly.
STEP 3 Meanwhile, heat a frying pan. Spray with olive oil spray. Add remaining curry leaves and cook until curry leaves are crisp.
STEP 4 Serve dhal topped with tzatziki, corriander and fried curry leaves.
Source: Taste.com.au Pumpkin Dhal
