Try this delicious vegetarian curry that’s full of protein and warming Indian spices, served with homemade flatbread spiked with fragrant nigella seeds – just perfect for scooping it up with.


  • 2 cups red lentils, rinsed and picked over

  • ½ Jap pumpkin, seeds removed, cut in to large dice

  • 1L chicken or vegetable broth

  • 400ml full-fat coconut milk

  • 2 Tbsp coconut oil or ghee

  • 2 medium onions, halved and thinly sliced

  • 3 garlic cloves, minced

  • 2 Tbsp fresh ginger, minced

  • 2 small red chilies, thinly sliced

  • 1 tsp cumin seeds

  • 1 tsp fennel seeds

  • 1 Tbsp ground turmeric

  • 2 Tbsp coriander stems, chopped

  • 1 handful coriander leaves, to garnish

  • Juice of 1-2 lemons

  • Sea salt and freshly cracked black pepper

  • Flatbread

  • 1½ cups spelt flour or plain flour, plus more for rolling

  • ½ tsp salt

  • ¼ cup filtered water, plus 1 extra tablespoon or more

  • 1 Tbsp olive oil

  • 1 Tbsp ghee or coconut oil

  • 1 tsp nigella seeds


  • 1.

    In a large pot or deep saucepan, heat 1 Tbsp of the coconut oil. Add the cumin, fennel and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute

  • 2.

    Stir in 2 Tbsp of coconut oil and the onions and cook, stirring occasionally, until softened

  • 3.

    Add the garlic, ginger and half the chilli and cook, stirring, for 1 minute

  • 4.

    Add the broth, coconut milk, lentils and coriander stems to the pot and bring to a simmer

  • 5.

    Cook over moderately low heat, stirring occasionally, until the lentils and pumpkin are tender, about 20 minutes

  • 6.

    To make the flatbread: Combine flour and salt in a large bowl. Add olive oil and mix with fingers until crumbly. Slowly add water and mix until the dough just comes together. If the dough doesn't come together easily, mix in up to 2 Tbsp more water. Knead on a lightly floured surface until the dough is smooth and no longer sticks to your fingers, about 2 minutes. Cover with a damp cloth and let rest for at least 15 and up to 30 minutes

  • 7.

    Divide the dough into 8 balls and cover with a damp cloth. Lightly flour a rolling pin and a clean work surface. Flatten 1 dough ball and roll it out, picking it up and rotating it to make sure it isn't sticking, until very thin and about 5 inches in diameter. Transfer to a lightly floured baking sheet, sprinkle with nigella seeds and loosely cover with a tea towel. Repeat with the remaining dough, spacing the breads on baking sheets so they don't touch.

  • 8.

    Heat a large heavy-based frying pan over medium to high heat. Add one bread and cook until small bubbles appear, 30 seconds to 1 minute. Flip, then brush the top side with a little of the remaining melted ghee and cook until lightly puffed, 30 seconds to 1 minute more

  • 9.

    Transfer to a plate and cover with foil to keep warm. Repeat with the remaining breads, stacking and covering them as you go to keep them warm and pliable

  • 10.

    Back to the dahl, stir in the lemon juice and season with salt and pepper

  • 11.

    Spoon the dahl into a serving bowl and top, garnish with fresh coriander and serve with plain yoghurt and homemade flat bread

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Posted by Janet77Report
There was a different type of flour used in the flatbread that Janella used, I missed the name, can you tell me?
Posted by Billie11Report
I'm gona give this ago sounds yummy...And i think i'll use the spelt flour as well its more healthy isn't?
Posted by Krissy4Report
This curry is amazing but it's so hot! I even halved the chilli in it! Any suggestions?
Posted by Theresa22Report
I made this for dinner last night and I have converted my family to vegetarian at last!