Pumpkin Thai Red Curry

Heat the vegetable oil in a large, heavy-based saucepan over a medium-high heat. Add the onion and pumpkin. Cook, stirring occasionally, for 6 minutes or until light golden. Stir in the curry paste. Cook for 1 minute (if you are afraid of heat, add the paste a little at a time until the required taste is achieved).

Add the coconut milk, water, vegetable stock and the lentils. Bring to the boil. Reduce the heat to medium. Simmer, uncovered, stirring occasionally, for 15 minutes. Add the fish sauce and simmer for a further 3 minutes.

Whilst your curry is simmering, steam your bok choy for 2-3 minutes or until vibrant green in colour and slightly crunchy.