Step 1

Preheat oven to 220°C. Grease a baking tray and line with baking paper. Add pumpkin and 1 tbs oil, and toss to coat. Roast for 20 minutes or until tender. Keep warm.

Step 2

Heat stock in a pan over high heat. Reduce heat to low. Cover to keep hot.

Step 3

Meanwhile, heat remaining 2 tbs oil in a deep frypan over high heat. Add onion and cook, stirring, for 2 minutes or until soft. Add garlic, ginger, turmeric and lentils. Cook, stirring, for 1 minute or until combined. Add hot stock and half the coconut milk. Simmer, stirring occasionally, for 9-10 minutes until lentils are just cooked

Step 4

Meanwhile, blanch beans in a saucepan of boiling water for 3 minutes or until tender, then drain and refresh in iced water. Tie beans into knots. Toss beans, cukes and lime juice in a bowl.

Step 5

Divide dhal among serving bowls. Fold through remaining coconut milk. Press pumpkin into dhal, top with bean salad and serve scattered with chilli, coconut, cashews, nigella seeds and coriander.