Curried pumpkin and lentils

Ingredients (6 servings):

• 1 tablespoon vegetable oil
• 2 brown onions, finely chopped
• 3 garlic cloves, peeled, thinly sliced lengthways
• 2 x 7cm cinnamon sticks
• 3 large fresh green chillies, thickly sliced
• 1 tablespoon black mustard seeds
• 3 teaspoons ground cumin
• 3 teaspoons ground turmeric
• 500g butternut pumpkin, peeled, deseeded, cut into 4cm pieces
• 305g (1½ cups) dried brown or green lentils
• 1.25L (5 cups) Vegetable stock
• 3 celery stalks, including leaves, coarsely chopped
• Salt & freshly ground black pepper

Method:

1. Heat oil in a large saucepan over medium-low heat. Add onion and garlic and cook, stirring, for 10 minutes or until soft.
2. Add the cinnamon, chilli, mustard seeds, cumin and turmeric and cook, stirring, for 1 minute or until aromatic.
3. Add pumpkin, lentils and stock to onion mixture. Increase heat to medium and bring to the boil. Reduce heat to medium-low and cook, covered, for 20 minutes.
4. Add celery. Cook for 10 minutes or until lentils are tender. Season with salt and pepper.
5. Divide curry among serving bowls.
6. Serve with steamed basmati rice