Pinch of chili flakes (if you like it spicy or just leave them out)
1 tin of coconut cream (use coconut cream, coconut milk won't give you as creamy a curry)
1 small butternut pumpkin cubed and roasted (remove skin after roasting. I just roast extra when we have a roast dinner and make this curry the next day)
1 tin of lentils
2 fresh tomatoes, cored and cut into quarters
Heat oil over a medium heat in a heavy deep frying pan. Add cumin and mustard seeds, curry powder, garlic, ginger and chili (if using). Fry until fragrant and mustard seeds start to pop. Add roasted pumpkin pieces and stir to coat in the spice mix. Drain the tin of lentils and add to the pan with the pumpkin and tomatoes, stir. Add the coconut cream and stir well. I like to mash a few pieces of pumpkin into the coconut sauce. Cook until bubbling and thick. Serve with thick natural yoghurt a squeeze of lime or lemon juice and popadoms.