Golden Kumara Dhal with Radish-Pear Pickle and Almonds

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Place all rice ingredients in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Toss kumara on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for 12–15 minutes until tender.
4. Heat a drizzle of oil in a medium pot on medium heat. Cook onion for 3–4 minutes, until softened but not coloured. Add korma paste and lentils and fry for 1 minute. Add tomatoes, water and coconut milk and bring to a simmer.
5. Reduce heat to low and simmer for 15–18 minutes until lentils are tender, stirring often to avoid burning. Add more water if mixture becomes too thick. Add cooked kumara and spinach to pot and stir to combine. Remove from heat.
6. While dhal simmers, prepare radish-pear pickle. Grate radishes and pear or cut into thin matchsticks. Place in a bowl with all remaining radish-pear pickle ingredients, toss to combine and season with salt and pepper. If necessary, drain any liquid from combined pickle mix before serving.
7. Serve ¾ cup cooked rice per person onto each plate and top with golden kumara dhal. Garnish with coriander and almonds. Serve radish-pear pickle on the side.