Pumpkin, Lentil & Mushroom Curry

2 tablespoons peanut oil, or sunflower oil

1 onion, chopped

2 garlic cloves, chopped

3 teaspoons ginger, grated

2 kaffir lime leaves, very finely shredded

¼ cup (75g) red curry paste

1 tablespoon tomato paste

250g button mushrooms, halved

2 truss tomatoes, cut into wedges

400g can brown lentils, rinsed, drained

400ml can coconut milk

½ butternut pumpkin (800g), peeled, cut into 2cm pieces

150g baby spinach leaves

Steamed white rice, to serve

Coriander leaves, to serve

Red chilli, thinly sliced, to serve

Heat oil in a large pan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the garlic, ginger, kaffir lime and curry and tomato pastes, and cook for 1-2 minutes until fragrant. Add mushrooms and tomato wedges, and cook, stirring, for 2-3 minutes, then add the lentils and coconut milk.

Rinse out coconut milk can with ½ cup (125ml) water and add to pan. Increase heat to medium-high and bring to a simmer. Season and cook for 5-6 minutes until the flavours have infused.

Add the pumpkin and cook for 10 minutes or until just tender. Stir through the spinach and cook for a further 1 minute or until wilted. Serve curry with steamed rice and sprinkled with coriander and chilli.