The Dinner Planner


Dahl with Roasted Pumpkin and Eggplant

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Servings 4



  • 3 tbsp olive oil
  • 3 garlic cloves - crushed
  • 1 tbsp ginger - minced
  • 1 onion - finely diced
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 1 400g tinned tomatoes
  • 500 ml vegetable stock
  • 1 cup red lentils
  • 270 ml coconut milk

Spiced Pumpkin and Eggplant

  • 400 grams pumpkin - cut into 1cm dice
  • 1 eggplant - cut into 1cm dice
  • 1 tsp cumin seeds
  • 1 tsp cinnamon

To Serve

  • 1 lime
  • coriander - roughly chopped
  • pappadams
  • naan
  • chilli


  • Preheat oven to 200C
  • In a large pan, heat 2 tbs olive oil over medium heat. Add garlic, ginger, onion and spices. Cook for 2 minutes.
  • Add tomatoes, stock, coconut milk and lentils. Season with salt and pepper. Stir to combine. Turn heat down to low and cook for 20 minutes, stirring occassionally to ensure the lentils don't stick to the bottom of the pan. Squeeze lime over the dahl. Stir.
  • On a large baking tray, place the pumpkin and eggplant. Add cumin seeds, cinnamon. 1 tbs olive oil and season with salt and pepper. Toss to combine. Pop in oven for 20 minutes.
  • Divide the dahl among bowls. Top with roasted pumpkin and eggplant. Scatter coriander over. Serve with pappadams, naan or rice and chilli if desired.

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