Keralan Pumpkin Erissery Inspired Curry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a large saucepan on medium-high heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.

Once toasted, transfer the desiccated coconut to a bowl. Return the pan to medium-high heat with a drizzle of oil.

Once hot, add the mustard seeds. Stir-fry until starting to pop, 1-2 mins.

Once fragrant, remove from the heat and stir in the toasted coconut and butter (see pantry for amount) until melted, 1 min more - this is your coconut tadka. Transfer to the bowl used for the coconut and set aside.

Return the (now empty pan) to medium-high heat with a drizzle of oil. 

Once hot, add the cumin seeds and curry powder. Stir-fry until fragrant, 1 min.

Next, add the coconut milk, vegetable stock paste, turmeric, lentils and their liquid, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper and bring to the boil.

Once boiling, lower the heat and simmer until thickened, 5-6 mins.

Once the butternut has finished roasting, carefully mash half the butternut chunks with the back of a fork.

Stir the mashed and roasted butternut chunks through the lentils along with the spinach and half the coconut tadka. Simmer until the spinach is wilted and piping hot, 1-2 mins.

Taste and season with salt and pepper if needed.