Eggplant & pumpkin dhal Recipe | New Idea

Ingredients

• ½ butternut pumpkin (670 g), peeled, cut into 2 cm pieces
• ¼ cup olive oil
• Salt and pepper, to garnish
• 1 large eggplant (430 g), cut into 2 cm pieces
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 3 tsp mild curry powder
• 2 tsp ground cumin
• 1 tsp yellow mustard seeds
• 1 cup dried red lentils, rinsed
• 400 g can cherry tomatoes
• 2 cups vegetable stock
• ½ cup finely chopped fresh coriander
• Greek yoghurt, to serve
• fresh coriander, to garnish