Lentil lemongrass Dahl with Coriander Yoghurt and Naan

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Thinly slice red onion and dice pumpkin 1cm. Separate leaves and stalks from silverbeet and chop each finely. Heat a drizzle of oil in a medium pot on medium heat.
2. Cook onion and silverbeet stalks for 3-4 minutes, until softened. Stir through lemongrass and yellow curry pastes and cook for 1 minute, stirring, until fragrant. If mixture starts to stick, add a splash of water.
3. Add lentils, pumpkin, coconut milk, water, soy sauce and honey and bring to a simmer. Reduce heat to low and simmer for about 15 minutes, stirring occasionally. Stir through silverbeet leaves and cook a further 5 minutes, until silverbeet has wilted and lentils are tender. If dahl is looking dry, add ¼–½ cup water.
4. While dhal is simmering, place naan breads on prepared tray and bake for about 6 minutes, until warmed through. Juice lemon and roughly chop coriander. Once dahl has finished cooking, stir through lemon juice and season to taste.
5. Combine all coriander yoghurt ingredients in a small bowl and season to taste.
6. To serve, divide lentil lemongrass dahl between bowls, drizzle with coriander yoghurt and serve with warm garlic naan bread on the side.