2 tablespoons coconut oil
1 large onion
4 cloves garlic
2 teaspoons of cumin
2 teaspoons of turmeric
2 teaspoons of coriander seeds
1 teaspoon garam masala
½ teaspoon of cayenne pepper
2 teaspoons of salt
1 cup red lentils
1 litre of stock (or 1 tablespoon of stock powder plus water)
About 600 grams of pumpkin
4 cups of firmly-compressed mallow leaves
an egg-sized piece of fresh ginger
2/3 cup of coconut cream.
1. Chop the onion and garlic. Melt the coconut oil in a large, heavy-based saucepan and fry the onion, garlic and spices.
2. Chop your pumpkin into 3cm chunks. Wash the mallow leaves, then chop roughly. Add both to the pot along with the lentils, stock and salt. Cover and simmer until the mallow, pumpkin and lentils are all tender.
3. Stir in the finely chopped ginger, plus the coconut cream, and simmer, uncovered, for a further 5 minutes. Serve with pickle, a dollop of yoghurt and naan bread, or on basmati rice.