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Spiced pumpkin & lentil dip with naan bread
Spiced pumpkin & lentil dip with naan bread
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 500g butternut pumpkin, peeled, cut into 1cm cubes
  • 9.20 gm vegetable oil
  • 2 naan bread, each cut into 6 wedges
  • 60g (1/4 cup) whole green lentils
  • 1.25L (5 cups) hot water
  • 2.50 gm Madras curry powder
  • Pinch of cayenne pepper
  • 37.60 gm extra light sour cream
  • 20.00 ml chopped fresh coriander
  • Fresh coriander leaves, to garnish
Instructions:
  • Preheat the oven to 230°C. Line a baking tray with foil. Spread pumpkin on the lined tray, drizzle with oil, and toss to coat. Bake for 15-17 minutes until golden. Allow to cool for 5 minutes. On another baking tray, warm and crisp the naan bread for 2-3 minutes.
  • While the lentils and water simmer in a saucepan over high heat until just tender, mash them with pumpkin, curry powder, and cayenne pepper using a potato masher or fork. Stir in sour cream and chopped coriander until well combined.
  • Drizzle dip with coriander and serve alongside warm naan bread.

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