Indian Kumara & Coconut Dhal

Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the onion and cook for 4-5 minutes, or until soft. Add the ginger and mild North Indian spice blend. Stir together and cook for 1 minute, or until fragrant. Pour in the coconut cream, water (check ingredients list for the amount), tomato paste and crumble in the vegetable stock cube. Stir to combine.

Add the kumara and red lentils to the pan along with a pinch of salt and pepper. Bring to the boil, reduce the heat to a simmer, cover with a lid (or aluminium foil) and cook for 20-22 minutes, or until softened. DTIP: If the dhal is looking a little dry, just add a splash of water. Once the kumara and lentils are softened, stir through the baby spinach leaves until wilted. Season to taste with a pinch of salt and pepper.

While the dhal is simmering, finely chop the coriander. In a small bowl, combine 1/2 the coriander, the olive oil (2 tbs for 2 people / 4 tbs for 4 people) and a pinch of salt and pepper.

When the dahl has 10 minutes of cook time left, slice the mini flour tortillas into 3 cm strips. Place the tortilla strips on an oven tray lined with baking paper and drizzle over the coriander oil. Toss the tortillas to coat and arrange in a single layer. DTIP: Use two oven trays if your tortillas don’t fit in a single layer. Scatter the pepitas over the top. Bake in the oven for 6-8 minutes, or until golden.