It’s pumpkin time!

If like me, you prefer it in savoury dishes to being shoved in a coffee with a boatload of sugar, than you might like this dish. Also has the benefit of being vegan, if that’s your thing.

Serves 4.

Ingredients

• 1½ pounds pumpkin peeled, cut into ¾-inch chunks
• 2 tablespoons olive oil
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 1 medium red onion chopped finely
• 1 medium carrot chopped finely
• 1 bunch cilantro leaves picked, stems chopped
• 1½- inch piece ginger grated finely
• 2 cloves garlic crushed
• 2 teaspoons yellow mustard seeds
• 1 teaspoon ground turmeric
• ¾ cup red lentils
• 2 cups vegetable stock
• 2 cups water
• 1 cinnamon stick

pumpkin naan

• 2 teaspoons dried yeast
• ½ cup warm water
• 2 teaspoons unrefined sugar
• 2 cups all-purpose flour
• 1 teaspoon sea salt flakes
• ½ cup loosely packed fresh cilantro leaves chopped coarsely
• 2 tablespoons olive oil

Instructions

• Preheat the oven to 400°F.
• Line a baking sheet with parchment paper. Toss pumpkin with half the oil on the prepared baking sheet. Roast for 30 minutes or until tender; cool 5 minutes. Process pumpkin until smooth. Reserve 1 cup pumpkin purée for the naan and 1 cup for the dhal.
• For the pumpkin naan, combine yeast, the water, and sugar in a medium bowl. Let stand for 5 minutes or until foamy. Stir pumpkin purée reserved for naan, flour, and a pinch of the salt flakes into the yeast mixture until a dough forms. Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic. Transfer to a greased bowl; cover with a clean kitchen towel. Stand in a warm place for 30 minutes or until doubled in size.
• Meanwhile, toast cumin and coriander seeds in a large frying pan over medium heat for 1 minute, shaking pan occasionally, or until fragrant. Transfer to a mortar and pestle; pound until ground.
• Heat remaining oil in same pan over medium-high heat; cook onion and carrot, stirring, for 5 minutes or until soft. Add cilantro stems, ginger, garlic, mustard seeds, turmeric, and ground spices; cook, stirring, for 1 minute or until fragrant. Add lentils, stock, the water, pumpkin purée reserved for dhal, and cinnamon stick; bring to a boil. Reduce heat to medium-low; simmer, partially covered, for 30 minutes.
• Pumpkin Naan: Transfer dough to a floured surface; knead in cilantro. Divide dough into four pieces; roll each piece into an oval, 1/8-inch thick. Sprinkle with a little of the salt flakes. Brush 1 teaspoon of oil on each side of naan. Cook naan, in batches, on a heated grill pan over high heat for 2 minutes each side or until puffed and golden.
• Serve dhal with pumpkin naan, some of the cilantro leaves and toasted shredded coconut, lime cheeks, and red pepper flakes, if you like.