Prep time 15 mins Cooking time 40 mins Serves 4 1 tbsp vegetable oil 2 brown onions, finely chopped 3 garlic cloves, peeled, thinly sliced lengthways 2 large (about 7cm each) cinnamon sticks 3 large fresh green chillies, roughly sliced 1 tbsp black mustard seeds 3 tsp ground cumin 3 tsp ground turmeric 500g pumpkin, peeled, deseeded and cut into 4cm pieces 300g whole mung beans 1.3 litres vegetable stock 3 celery stalks, including leaves, coarsely chopped Steamed basmati rice, to serve Coriander leaves, matchstick veggies and pomegranate pearls for garnishing 1 Heat oil in a large pan over medium heat. Add onion and garlic and cook, stirring, for 10 minutes or until soft. 2 Add cinnamon, chilli, mustard seeds, cumin and turmeric and cook, stirring, for 1 minute, or until aromatic. 3 Add pumpkin, mung beans and stock to the onion mixture. Increase the heat and bring to the boil. 4 Reduce heat, cover and simmer for 20 minutes. Add celery and simmer for another 10 minutes, or until lentils are tender. Season with salt and pepper. 5 Place basmati rice in a serving dish and top with the curry and serve immediately.