6 cups butternut pumpkin, peeled and cubed
1 cup red lentils, washed
1 large onion, chopped
1 tablespoon each minced garlic and ginger (from a jar)
1/3 cup Madras or other curry paste
1/3 cup thick natural yoghurt
400g can chopped tomatoes
150g bag baby spinach leaves, washed and dried
1. Place pumpkin in a large pot of water, bring to boil and simmer until tender, about 10 min. Drain. Put lentils in a medium pot of water and bring to the boil. Simmer until tender, about 12 min, and drain.
2. Heat a large pot over high heat with 1-2 tablespoons oil. Cook onion for 4 min, or until soft. Add garlic and ginger. Cook 1 min.
3. Add curry paste and stir 1 min. Add pumpkin, lentils, yoghurt, tomatoes and 1/2 cup water. Bring to a simmer.