Fragrant, warming and filling, this dahl is a nutritious one-pan winter wonder.

Recipe & Styling Natalie Homan | Photographs Brendan Homan

Dahl with roasted vegetables & paneer
serves 4

2 tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp grated ginger
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp garam masala
1.5 cup red lentils, rinsed
1 tomato, roughly chopped
3 cups vegetable stock
400ml coconut milk
salt
4 medium cauliflower florets and young leaves
4 small pumpkin wedges
200g paneer, cut into 8 pieces
papadums and coriander to serve

for raita
1 cup Greek yoghurt
1 garlic clove, finely chopped
1 tsp grated ginger
1 tbsp chopped mint
½ tsp garam masala
1 tsp black sesame seeds

Preheat oven to 200C. Heat a heavy-based ovenproof pan over medium heat. Add coconut oil and onion and sauté until softened. Add garlic and ginger and sauté until fragrant. Add the spices, stir through and cook for another minute. Add the lentils, tomato and vegetable stock. Stir well and simmer for 8 minutes. Add coconut milk (leaving a few tablespoons aside for serving), season with salt and stir well. Place the vegetables and paneer on top of the dahl and place in the hot oven for 15 minutes, or until the vegetables are cooked (but still firm) and the paneer is golden.

Meanwhile, mix all the ingredients for the raita in a small bowl. Cook the papadums (they are easiest cooked in the microwave, brushed with a little coconut oil).

Serve the dahl in bowls topped with the vegetables and paneer and drizzled with extra coconut milk. Garnish with coriander leaves and serve with the raita and papadums.

This recipe first appeared in the April 2022 issue of SALIFE magazine.