Spiced roast pumpkin with coconut-curry lentils

We give a lot of love to simple ingredients here, resulting in a versatile side dish or main that knocks insipid plant-based cookery for six. First, we make an Indian coconut korma curry and use it to braise blue-green lentils. This delicious (kinda) dahl is the base for wedges of jap pumpkin, which have been dusted with cumin, coriander, garamasala, and roasted till sweet and caramelised. Dish up with a drizzle of yoghurt and warm flatbreads or mix it up and serve on the side of the Sunday roast.