Step 1

Heat oil in a deep skillet or pot over medium high heat. Add onion, garlic and ginger, cook for 2 minutes until onion is a bit tinged with gold.

Step 2

Add Spices and stir for 1 minute - don't worry if it looks a bit dried out.

Step 3

Add coconut milk, passata and broth. Stir until incorporated.

Step 4

Add lentils and pumpkin. Bring to simmer then adjust heat so it's simmering energetically.

Step 5

Simmer for 10 minutes or until pumpkin is tender but not mushy, and sauce has thickened.

Step 6

Stir through baby spinach until wilted, then cashew nuts.

Step 7

Add salt and pepper last, adjusting to taste.

Step 8

Serve over rice, sprinkled with coriander and extra cashews, if using.