Indian Pumpkin & Coconut Dhal

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the ginger and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. Add the water, coconut cream and vegetable stock. Stir to combine.

Add the peeled & chopped pumpkin, tomato, red lentils and a pinch of salt and pepper to the saucepan. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils are softened, 24-28 minutes. Stir through the baby spinach leaves until wilted, 1 minute. Season to taste with salt and pepper.

TIP: If the dhal is looking a little dry at any point, just add a splash of water.

While the dhal is simmering, finely chop the coriander. In a small bowl, combine the coriander, olive oil (2 tbs for 2 people / 4 tbs for 4 people) and a pinch of salt and pepper.

When the dhal has 10 minutes cook time remaining, brush some coriander oil over both sides of a mini flour tortilla. Heat a medium frying pan over a medium-high heat and add the tortilla. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel and repeat with the remaining tortillas (see ingredients list) and coriander oil. Thinly slice the long green chilli (see ingredients list), if using.