NB: Coeliac UK used to advise that any red lentils could be washed and used safely, this advise changed a few years ago and now it advised that coeliacs buy only red lentils that don't carry may contain warnings. There aren't many that don't have a warning, Natco ones sold in the world food aisles off Tesco are one of few that are fine. If you can't get red lentils or prefer not to use, you can use canned green lentils which are generally safe or even buckwheat (a different gluten free grain).
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Place the oil in a deep pan, over a medium heat, add all the spices and toast for about 1 minutes.
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Add in the diced pumpkin to the spices and mix, then add in the tomatoes, coconut milk, lentils, vegetable stock and peanut butter, stir well to combine. Bring to the boil and gently simmer for about 25-30 mins until the pumpkin is softened and the curry has thickened, stir occasionally so the lentils don't stick to the bottom. If it goes to stodgy before the pumpkin has fully cooked through you can add a little more stock or water.
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Chuck in the spinach and stir through, cook for a couple more minutes until the spinach wilts. Serve immediately with rice, chips or a combo of the two. The recipe is also freezeable!
