Ingredients

    •    Kabocha squash

    •    Carrots

    •    Onions

    •    Garlic bulb

    •    Fresh ginger

    •    Coconut oil (or oil of choice)

    •    Cumin

    •    Garam masala

    •    Vegetable stock powder (e.g. Bouillon)

    •    Salt and pepper

    •    Red lentils

    •    Coconut milk

    •    Lime juice

    •    Soy sauce

    •    Pumpkin and sunflower seeds

    •    Fresh red chilli

    •    Fresh coriander

Method

Cut and deseed your kabocha squash, chop the carrots, peel and halve the onions. Slice the tops off a bulb of garlic and add everything to a roasting tray with a few chunks of ginger.

Drizzle with coconut oil, then sprinkle over cumin, garam masala, stock powder, salt and pepper. Roast until everything is soft and caramelised.

While that’s roasting, cook your red lentils in water until tender. (If you have a sensitive stomach, you can soak them overnight which can help digestion.)

Once the vegetables are golden, add them to a blender with the cooked lentils and rinsed and coconut milk. Blend until silky smooth.

Taste and adjust, I went a little heavy on spice this time and loved it.

Finish with soy-toasted seeds, a squeeze of lime, fresh chilli, and coriander.

Toasted Seeds:

Dry toast pumpkin and sunflower seeds in a pan until they start to pop, then remove from the heat and toss with a splash of soy sauce.