Warm up this autumn with a spicy baked pumpkin and lentil curry.
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Preheat oven to 220°C. Place pumpkin and lentils in a large baking dish. Combine the curry paste, 3/4 cup (210g) yogurt and 1 cup (250ml) water in a bowl. Drizzle over the pumpkin and lentils and turn to coat. Bake for 25 mins or until the pumpkin is tender.
Meanwhile, place the spring onion in a small bowl and cover with iced water. Set aside for 10 mins to curl. Place in the fridge to chill. Drain well.
Top the pumpkin mixture with the remaining yogurt and the spring onion curls. Season with pepper to serve.