Recipe: Pumpkin, chickpea & spinach dhal with garlic & herb naan
How to Make:
- Preheat grill to medium-high. Place pumpkin and stock in a saucepan over high heat. Bring to the boil. Cook, covered, for 5-6 minutes or until tender. Roughly mash. Add chickpeas, spinach, cream, garlic, coriander, cumin, turmeric and cayenne. Cook, stirring, over medium heat for 6-7 minutes or until thickened.
- Brush naan with oil. Cook under grill for 1-2 minutes each side.
- Ladle the dhal into bowls and serve with garlic & herb naan.
Time for preparing:
20 min.
Servings:
4
Ingredients:
- 350g butternut pumpkin, peeled, deseeded, cut into 1.5cm cubes
- 375ml Massel vegetable liquid stock
- 1 x 300g can chickpeas, rinsed, drained
- 100g fresh English spinach leaves, washed, drained
- 60ml (1/4 cup) thin cream
- 1 garlic clove, crushed
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 pieces garlic & herb naan (Indian Bakery brand)
- 1 tablespoon vegetable oil
