Pumpkin and Lemongrass Coconut Dahl

Steps

1. oven to 220°C. Line an oven tray (with a lip) with baking paper.
2. Heat oil in a medium pot on medium heat. Cook onion and silverbeet (stalk only) for 3-4 minutes, until softened.
3. Stir through lemongrass and curry pastes and cook for 1 minute, stirring, until fragrant. If mixture starts to stick, add a splash of water.
4. Add lentils, pumpkin, coconut milk, water, soy sauce and honey and bring to a simmer. Reduce heat to low and simmer for about 15 minutes, stirring occasionally. Stir through silverbeet leaf and cook a further 5 minutes, until silverbeet is wilted and lentils are cooked. If dahl is looking dry, add ¼–½ cup water.
5. While dhal is simmering, prepare ‘rice’. Cut cauliflower into large pieces and grate. Finely dice any small bits that are hard to grate. Alternatively, pulse in a food processor for about 30 seconds. Toss on prepared tray with soy sauce.
6. Cut broccoli into florets and roughly dice stalk. Push cauliflower ‘rice’ to one side, place broccoli on same tray, season with salt and drizzle with measure of oil. Bake, on upper oven rack, for 8-10 minutes, until just cooked. Toss cauliflower once during cooking. Toss cashew and pumpkin seed mix through cauliflower rice and return tray to oven to cook for a further 2-3 minutes.
7. Juice lemon and chop coriander. Once dahl is cooked, stir through lemon juice and season to taste.
8. spoon cauliflower cashew ‘rice’ onto plates and top with pumpkin and lemongrass coconut dahl. Dollop over yoghurt and garnish with coriander. Serve with broccoli on the side.