Step 1

Place rinsed lentils, the curry leaves and 3 cups of cold water (750ml) in a saucepan, bring to the boil, then reduce heat to low, and simmer for 10 minutes.

Step 2

Heat oil in a large frypan over medium heat, add onion and cook 2-3 minutes until soft. Add garlic, ginger and spices and cook for 1 minute. Add pumpkin and celery and cook, stirring, for 3-4 minutes.

Step 3

Add pumpkin mixture to lentils and cook, covered, for 10 minutes. Add beans, cook for 5 minutes, then season with salt and pepper. Stir in juice and coriander.

Step 4

Serve with rice, and dollop with yoghurt.