Ingredients – Serves 3

For the Beetroot

• 500g beetroot
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp wholegrain mustard
• 1 tsp cumin
• pinch of chilli powder
• Pinch of salt
• 150g coconut yoghurt

For the Dal

• 1 tbsp olive oil
• 1 onion
• 3 cloves of garlic
• 1 inch piece of ginger
• 1 red chilli
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• ½ tsp garam masala
• ½ tsp ground cinnamon
• 200g red lentils
• 1 x 400g tin of coconut milk
• 350ml vegetable stock
• 1 lime

To Serve

• 2 tbsp yoghurt
• fresh coriander
• 1 lime
• 1 tbsp pumpkin seeds
• Naan bread or Roti

Roast the beetroot

• Slice the beetroot into wedges and place on the baking tray
• Drizzle with olive oil, maple syrup, mustard, cumin, chilli powder and a pinch of salt and pepper
• Roast for 30-35 minutes at 180-200 degrees or until the beetroot is cooked through

Prep the ingredients

• Peel, trim and finely dice the onion
• Peel and mince the garlic and ginger
• Deseed and finely chop the chilli
• Rip the coriander leaves from the stems and finely chop, reserving the leaves to garnish later
• Rinse the lentils until cold water until the water runs clear

Cook the dal

• Heat a large frying pan over a medium heat with the oil
• Add the onion with a pinch of salt and cook for 5-6 minutes until softened and starting to caramelise
• Add the garlic, ginger, chilli and coriander stems cooking for 1 minute
• Stir in the spices toasting until fragrant before adding the red lentils, coconut milk and vegetable stock
• Bring to a simmer for 20 minutes, stirring regularly, until the lentils are cooked through

Blend the beetroot

• Once the beetroot has cooked, leave to cool for a few minutes
• Transfer ⅓ of the beetroot to a blender with 200g of coconut yoghurt
• Blend until you have a smooth creamy sauce – alternatively you can use a grater to grate the beetroot
• Stir this through the dal and add the juice of the lime
• Taste to season

Finish and serve

• Serve the remaining beetroot on top of the dahl and drizzle with the remaining yoghurt
• Finish with coriander leaves to serve