Serves 4

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 tablespoon fresh grated ginger

• 1 tablespoon pre prepared curry powder plus one teaspoon turmeric

• 500ml vegetable stock

• 400ml can of diced tomatoes

• 1 cup split red lentils

• 2 cups diced butternut pumpkin (330g)

• ½ cup coconut milk (or yoghurt?)

Method

1. Coat the bottom of a medium-sized saucepan with oil and place over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, ginger and curry powder. Sauté 1 minute more, until fragrant.

2. Add stock, tomatoes, lentils and pumpkin. Stir a few times to incorporate and bring to a simmer.

3. Allow to simmer until lentils and pumpkin are tender, about 30 minutes, stirring occasionally.

4. Stir in coconut milk and remove from heat. Season with salt and pepper.

5. Divide among bowls and serve with rice and cilantro.