Pre-cook the pumpkin for 5 minutes in a pan with water and then drain.

Chop the onion and sauté in a pan with a little oil.

Add the curry paste and fry along.

Then add the spinach bit by bit until it has wilted.

Pour in the coconut milk and stir together.

Dice the tomatoes and add them to the curry along with the pumpkin cubes and the lentils.

Heat through for a few minutes.

Serve the curry with some naan bread.