Spicy Pumpkin and Tomato Curry with a Red Lentil Dahl & Vegan Nigella Naan

Aspiring Student Chef 2020-21 Finalist - Lily Darbyshire

About the Recipe

I chose this recipe as it shows skill and technique. It has a lot of flavour and has a balanced amount of nutritional values. Curries are comforting and can be adapted easily to suit each season or person.

Ingredients

Curry

  • 1.5tbsp ground nut oil

  • gujrati quatret (1tsp mustard seed, 1tsp cumin seeds, 1/8tsp asofoetida, 1 dried chilli)

  • 1 onion 

  • 1tsp nigella seeds

  • 1 green chilli

  • 1 small roasted pumpkin

  • 0.5tsp turmeric

  • 0.5tsp chilli powder

  • salt

  • sugar

  • 2 cloves garlic

  • 0.5tsp garam masala

  • 1 cup passata

Dhal

  • 2tbsp sunflower oil

  • 1tsp cumin seeds

  • 1 green chilli

  • 260g red lentils

  • 1 onion

  • 1tsp salt

  • 0.5tsp turmeric

  • 800ml water

Naan

  • 300g strong bread flour

  • 7g yeast

  • 1tsp salt

  • 2tsp sugar

  • 1tsp nigella seeds

  • 100ml oat yogurt

  • 2tbsp coconut oil

Preparation

Curry

Heat oil in a pan. Add gujrati quatret when oil is hot and cook till fragrant. Finely dice onions and garlic an add. 


Cook until golden brown and soft. 


Add sliced green chilli and 1tsp nigella seeds. 


Add roasted pumpkin, turmeric, salt and sugar. 


Add passata garam masala and chilli powder to taste.

Roast Pumpkin
Put peeled diced pumpkin in an oven proof tray. Coat with oil and season with pepper and salt. 


Roast at 200°C for 20 minutes.

Dhal
Rinse lentils. 


In a pan cover rinsed lentils in 800ml of cold water. 


And heat on a stove until boiling. Turn down to a simmer and season with salt and turmeric. 


Stir regularly until thickened. In a frying pan heat oil until hot and add finely sliced onion, cumin seeds and 1 pricked red chilli. 


Cook until onions brown. 


Add the onions and oil into the lentils and combine.

Naan
In a jug add warm water, yeast, half sugar. Leave until frothy. 


In a large mixing bowl add flour, baking powder and salt and remaining sugar and mix, make a well in the centre and add the yogurt, coconut oil, yeast mixture and nigella seeds and combine to form a rough dough. 


Kneed on a floured surface until smooth and soft. Place in a bowl to prove for 1 hour. 


After doubled in size. Knock back and divide into 6 equal balls. 


Heat a non-stick pan and place floured balls in. Press down gently and flip when some parts become brown. 


Place in the oven at the lowest setting until ready to serve.