1 cup (200g)red lentils
700g pumpkin,peeled,chopped coarsely
1 tablespoon peanut oil
1 medium white onion sliced thinly
1 tablespoon grated fresh ginger
2 cloves gsrlic crushed
1/4 cup mid curry paste
1 tablespoon black mustard seeds
1 2/3 cups coconut cream
350g baby spinach leaves
1 tablespoon coarsely chopped fresh coriander leaves

HOW TO MAKE
COOK lentils in large saucepan of boiling water, uncovered.
Meanwhile. boil,steam or microwave pumpkin until tender; drain
Heat oil in wok or large fring pan; stir-fry onion,ginger and garlic until onion browned lightly. Add paste and seeds; stir-fry until fragrant. Add lentils, pumpkin and coconut cream; stir-fry until sauce boils. Add spinach and coriander; stir-fry,tossing until spinach is jast wilted.

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