Method:
1 Boil lentils according to packet directions.
2 Place pumpkin in a microwave safe bowl, cover with damp paper towel and microwave for 5-6 minutes or until pumpkin has softened.
3 Heat oil in a saucepan over medium heat, add onion and cook for 1-2 minutes or until onion softens a little, add curry paste and cook for 2-3 minutes. Add chick peas, frozen peas and pumpkin and cook for 4 minutes or until chickpeas are warmed through.
4 Cook rice according to packet directions. Combine yoghurt and mint in a bowl.
5 Place rice into a ramekin and turn out onto a plate. Spoon over curry and serve with yoghurt.