Lentil and pumpkin curry A mild and hearty curry for winter nights. With seasonal pumpkin, lentils for added protein, lots of freshly ground spices and greens added at the end for vitamin A, Calcium and Iron. Delicious with wholegrain brown rice. This recipe is part of the #PumpkinRescue. Ingredients (Serves 8) For the curry 1 tablespoon coconut oil 2 tins of coconut milk 3 medium onions 3 garlic cloves 120g of ginger 1kg of pumpkin flesh 700 ml vegetable stock 300g red lentils 400g of greens (kale, spring greens or spinach) Some whole cherry tomatoes Juice of a lime 100g of coriander Sea salt and black pepper For the spice mix: (you can also buy the spices already ground) 6 cardamom pods (seeds removed) 1 teaspoon mustard seeds 2 tablespoons cumin seeds 2 teaspoons ground turmeric 2 tablespoons fennel seeds 2 tablespoons coriander seeds 1 teaspoon cinnamon ½ teaspoon chilli flakes ¼ teaspoon ground cloves Method Chop the garlic finely and grate the ginger. Peel and chop the squash into bite size pieces. Then, make the spice mix . Grind the spices in a pestle and mortar add the spices to a large pan and gently toast for a minute or so until fragrant. Finely chop the onions. Add the coconut oil to the spice mix until melted. Add the onions, garlic and ginger and fry for a few minutes. Add the coconut milk, squash and vegetable stock. After 10 minutes add the lentils. Stir and simmer for 20 minutes until the lentils are soft and the squash is tender, add more stock if necessary. Add the whole tomatoes. In the last few minutes, shred the leafy veg and add to the pot Season with salt and pepper, stir through chopped coriander and lime and serve With thanks to Made in Hackney for providing the recipe.