1 tbs light flavoured oil 1 onion, finely diced 3cm piece ginger, finely grated 2 garlic cloves, crushed 1 tsp coriander powder 1 tsp ground cumin 1 tsp Clive Of India Authentic Curry Powder 1^1/2cups, rinsed McKenzie's Australian Yellow Split Peas 4 cups vegetable stock 300g pumpkin, peeled and cut into 1-2cm cubes 270ml can coconut milk 2 ripe tomatoes, diced 2 cups baby spinach leaves

Step 1

Heat oil in a large saucepan. Add onion, ginger and garlic, cooking over a low heat for 4-5 minutes. Stir in spices and cook a further minute.

Step 2

Add peas, stock and pumpkin to pan. Bring to a boil, reduce heat and simmer partially covered for approx. 25 minutes or until pumpkin and peas are tender. Stir in coconut milk and tomatoes. Cook a further 10 minutes. Fold in spinach leaves.

Step 3

Season well and serve dhal with coriander, lime wedges and naan bread.

Delicious served with naan bread & pappadums

Vegan Pumpkin Dhal