Spiced Roast Pumpkin with Coconut Dahl Beans & Cashews
There's a lot to love about Dahl: comforting, hearty, and with just a little hint of chili. Add that to some local seasonal pumpkin and creamy coconut milk and you have the perfect meat free meal to enjoy in front of the fire. Enjoy!
Ingredients
- 400 g of Kent Pumpkin
- 1 Tbsp of Vege Stock Concentrate
- 1 of Brown Onion
- 1 of Garlic Clove
- 1 of Ginger
- 1 Tbsp of YPI Red Lentil Curry Spice Mix
- 1 Cup of Split Red Lentils
- 1 160g Pack of Coconut Milk
- 80 g of Green Beans
- 1 of Green Chili
- 1 1⁄2 Tbsp of Coconut Flakes
- 1⁄4 Cup of Cashew Unsalted Roasted
- 1 Small Bunch of Coriander
- 1 of Lime
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Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
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!
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