Name: Spiced Pumpkin & Lentil Dip With Naan Bread Recipe
Total time: 35 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Spiced Pumpkin & Lentil Dip With Naan Bread Recipe

Jane Charlton

Crawler

Indian

Vegetarian

Butternut pumpkin,  peeled,  cut into 1cm cubes

Vegetable Oil

Naan bread,  each cut into 6 wedges

Whole green lentils

Hot water

Madras curry powder

Cayenne pepper

Extra light sour cream

Chopped fresh coriander

Preheat oven to 230c. Line a baking tray with foil. Place pumpkin on lined tray. Drizzle with oil and toss to coat. Bake in preheated oven for 15-17 minutes or until golden. Set aside for 5 minutes to cool. Place naan bread on a baking tray and bake for 2-3 minutes or until warm and crisp.

step 1

Meanwhile, place lentils and water in a saucepan over high heat. Cover and bring to a boil. Boil, uncovered, for 15 minutes or until just tender. Drain lentils, return to pan with pumpkin, curry powder and cayenne pepper. Use a potato masher or fork to crush until roughly mashed. Add the sour cream and chopped coriander, and mix well.

step 2

Spoon dip in bowl, sprinkle with coriander and serve with naan.

step 3

Taste