This delicious, seasonal curry is great for warming you up on a cold autumn evening. Ingredients 2 tsp olive oil 1 large red onion, finely chopped 2 garlic cloves, crushed 2 tsp finely grated fresh ginger 2 tsp mustard seeds 1/2 tsp ground turmeric 1 tsp cumin seeds 700g Kent pumpkin, peeled, deseeded, cut into 2cm cubes 210g (1 cup) red lentils, rinsed, drained 400g can diced tomatoes 250ml (1 cup) salt-reduced vegetable stock 250ml (1 cup) water 150g green beans, trimmed, sliced 1 courgette, halved, thickly sliced 45g (1/4 cup) cashews, coarsely chopped 90g (1/3 cup) natural yoghurt Baby coriander leaves, to serve 2 roti, warmed, halved Method 1. Heat oil in a saucepan over medium-low heat. Cook onion, stirring occasionally, for 5 minutes or until soft. Add garlic, ginger, mustard seeds, turmeric and cumin. Cook, stirring, for 1-2 minutes or until aromatic. Add pumpkin. Cook, stirring, for 1 minute to coat. 2. Add lentils, tomato, stock and water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15 minutes or until pumpkin is just tender. Add beans, courgette and cashews. Simmer for 5 minutes or until beans and courgette are tender crisp. 3. Season with pepper. Top with the yoghurt, sprinkle with coriander and serve with roti.