Prep 30 mins
Cook 1 hr
I just saw this on Fresh with Geoff Jansz and am putting it here for safe keeping.
- 1⁄3 cup ghee
- 1⁄2 large butternut pumpkin, cut into 2cm cubes (about 1kg trimmed weight)
- 1 bunch silver beet, trimmed and roughly chopped
- 2 brown onions, chopped finely
- 1 tablespoon crushed garlic
- 1 tablespoon grated ginger
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 2 green chilies, sliced thickly at a long angle
- 500 g red lentils, rinsed and drained
- 5 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seed
- 1⁄2 teaspoon yellow mustard seeds
- 1⁄2 teaspoon brown mustard seeds
- 1⁄3 cup curry leaf
- 2 vine-ripened tomatoes, diced
- sea salt
- fresh ground black pepper
- 1 cup coriander leaves
- 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.
- Add another tablespoon of the ghee, and working in batches, cook silverbeet until wilted and tender. Remove from pan and add to reserved pumpkin.
- In the same pan, heat remaining ghee; add onions, garlic and ginger; cook until starting to soften and fragrant.
- 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.
- 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'.
- 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.
- Serve hot with basmati rice, chutney and cucumber salad.
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