Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I just saw this on Fresh with Geoff Jansz and am putting it here for safe keeping.

Ingredients Nutrition

Directions

  1. Heat a large non-stick frying pan over a medium heat. Add half of the ghee and cook pumpkin in batches, tossing the pan often until pumpkin is well coloured and starting to soften; set aside.
  2. Add another tablespoon of the ghee, and working in batches, cook silverbeet until wilted and tender. Remove from pan and add to reserved pumpkin.
  3. In the same pan, heat remaining ghee; add onions, garlic and ginger; cook until starting to soften and fragrant.
  4. Add spices, stirring until fragrant. Add chillies, lentils and water. Bring to the boil; reduce heat to a simmer; cook, covered, stirring occasionally until dahl is thick and soupy, about 40 minutes.
  5. Just before dahl is ready, heat vegetable oil in a large frying pan. Add cumin, mustard seeds and curry leaves; cook until the mustard seeds 'pop'.
  6. Return pumpkin and spinach, with tomatoes and tempered spice mixture to pan with dahl; stir to combine and heat through. Season to taste and stir in half of the coriander, reserving the remainder for garnish.
  7. Serve hot with basmati rice, chutney and cucumber salad.

Reviews

(1)
Most Helpful

Don't let the long list of ingredients put you off, this is delicious! If you like creamier curries coconut cream is a nice addition. Instead of frying the pumpkin I roasted it until just tender. I also was too lazy to cook the silverbeet in a separate pan, so I just put it into the curry and cooked until tender

honeychile September 23, 2010

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