Step 1

Heat the coconut oil in a large, deep skillet or a large saucepan and add the garlic and ginger. Cook, stirring, for a minute.

Step 2

Add the turmeric, cumin, curry powder, coriander, chili powder, and garam masala and cook, stirring, for a minute more until fragrant.

Step 3

Add the lentils, pumpkin, canned tomatoes, and broth. Stir to combine. Give a taste and add salt and pepper to taste.

Step 4

Bring to a boil, reduce the heat to low and cover with a lid. Simmer for 25-30 minutes, until the lentils are cooked through and mostly softened and the pumpkin is tender.

Step 5

Remove the lid, increase the heat, and add the coconut milk (reserve about ¼ cup for garnish if you want to get some white color in the skillet as in my photos), peanut butter, and lemon juice. Cook, stirring, for about 5 minutes more.

Step 6

Turn off the heat and stir in the spinach. Sprinkle with sesame seeds and top with the reserved coconut milk, if desired.

Step 7

Serve with cooked basmati rice or Indian flatbread (naan, roti, paratha).