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Export 12 ingredients for grocery delivery
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.
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