Step 1

Heat oil in a saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until golden.

Step 2

Add curry paste and garlic. Cook, stirring, for 1 minute or until aromatic. Add pumpkin, stock and lentils. Bring to boil. Reduce heat to medium-low. Cover. Cook, stirring often, for 10 minutes. Add eggplant, zucchini and beans. Cover. Cook for a further 5 minutes or until lentils are tender. Stir in the yoghurt.

Step 3

Divide the curry among serving bowls. Top with yoghurt and serve with naan bread.