Eggplant & pumpkin dhal

1.Combine pumpkin and 1 tbsp 
of the oil in a large, non-stick roasting pan. Season with salt 
and pepper. Toss to coat.

2.Cook in a hot oven (200C) for 10 minutes. Add eggplant with another 1 tbsp of the remaining oil. Cook for a further 20 minutes, or until golden brown and tender.

3.Meanwhile, heat remaining oil in a saucepan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add curry powder, cumin and seeds. Cook, stirring, for 
1 minute, until fragrant.

4.Add lentils, tomatoes and stock. Bring to boil. Simmer, covered, stirring occasionally, for about 15 to 20 minutes, or until lentils are tender. Remove. Stand, covered, for 10 minutes. Stir in coriander, pumpkin and eggplant. Season with salt and pepper.

5.Serve with yoghurt. Garnish 
with coriander.