1. Set oven to 200°C.

2. Cut broccoli into small florets, slice capsicum. Toss with oil, mustard seeds and cumin on a lined oven tray. Season with salt, roast for 20 minutes, or until tender.

3. Heat a large pan with oil over medium heat. Dice potatoes, slice spring onions and garlic. Cook for 5 minutes, or until softened. Roughly chop tomatoes, add to pan with curry leaves, spices and tomato paste. Cook, stirring, for an additional 2 minutes, or until fragrant.

4. Pour lentils, coconut milk and 2 cups of water into pan. Simmer, covered, for 15-20 minutes, or until cooked through. Remove from heat, squeeze in half lime juice. Wedge remaining lime.

5. Place flatbreads in oven to toast for 5 minutes. Slice chilli.

6. Divide dahl between four bowls, top with roasted broccoli and capsicum. Scatter with red chilli, serve with lime wedges.

1 broccoli
1 red capsicum
1 tbsp oil, for cooking (P)
1 tsp mustard seeds (P)
1 tsp ground cumin

1 tbsp oil, for cooking
2 potatoes
1/2 bunch spring onions
1 garlic clove
2 tomatoes
1 curry leaves frond
2 tsp ground cumin
2 tbsp curry powder
2 tbsp tomato paste
200g red lentils (rinsed)
400ml coconut milk

1 packet rye flatbreads
1 red chilli
1 lime

salt and pepper, for seasoning