Finely chop the brown onion. Finely grate the ginger. Rinse the red lentils.

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 4-5 minutes. Add the ginger and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. Add the water, coconut cream, tomato paste and the vegetable stock powder. Stir to combine.

Add the peeled & chopped pumpkin and red lentils to the saucepan, then season with salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils have softened, 24-28 minutes. Stir through the baby spinach leaves until wilted, 1 minute. Season to taste. TIP: If the dhal is looking a little dry, just add another splash of water.

While the dhal is simmering, finely chop the coriander. In a small bowl, combine the coriander and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season with salt and pepper.

When the dhal has 10 minutes cook time remaining, brush some coriander oil over both sides of a mini flour tortilla. Heat a medium frying pan over a medium-high heat, then add the tortilla. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel and repeat with the remaining coriander oil and tortillas (see ingredients).

Thinly slice the long green chilli (if using). Tear the coriander flatbreads in half. Divide the Indian pumpkin and coconut dhal between bowls. Sprinkle with the chilli. Top with the Greek-style yoghurt and serve with the coriander flatbreads.