Easy Vegan Pumpkin Dhal Recipe | Budget-friendly Midweek Meal

Ingredients

• 2 tbsp sunflower oil
• 2 garlic cloves, crushed
• 2.5cm/1in piece of fresh root ginger, peeled and diced
• 1 red chilli, diced
• 1 tsp black mustard seeds
• 1 tsp ground turmeric
• 1 tsp garam masala
• 250g/9oz (1¼ cups) red lentils (dry weight)
• 480ml/16fl oz (2 cups) hot vegetable stock (broth)
• 400ml/14fl oz (scant 1¾ cups) canned coconut milk
• 4 ripe tomatoes, roughly chopped
• 400g/14oz pumpkin, peeled, deseeded and cut into thin wedges
• 100g/3½oz baby spinach
• juice of 1 lime
• sea salt and freshly ground black pepper
• naan bread or chapatis, to serve
• 1 large red onion, thinly sliced
• 1 tsp cumin seeds
• 1 red chilli, shredded
• 8 fresh curry leaves