• Finely chop onion (see ingredients) and celery. Rinse red lentils.

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

• Add peeled pumpkin pieces and lentils to the pan. Bring to a simmer, then cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-22 minutes. TIP: If the dhal is looking a little dry, just add a splash of water.

• Meanwhile, finely chop garlic. • In a small bowl, combine garlic and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season.

• When the dhal has 5 minutes remaining, brush some garlic oil over both sides of flatbreads. • Heat a medium frying pan over medium-high heat. Toast flatbreads until golden and warmed through, 1-2 minutes each side. • Transfer to a paper towel-lined plate.

• Divide Indian pumpkin and veggie dhal between bowls. • Tear over coriander. Serve with garlic flatbreads. Enjoy!