Pour the oil into a heavy based saucepan and place over a moderate heat.
Add the dry spices and cook stirring regularly for 2-3 minutes.
Add 4 tablespoons of fresh curry paste and cook out for a further two – three minutes.
Add the coconut cream and bring to the boil.
Cook the mixture stirring regularly until the coconut milk splits slightly which will take approximately 4- 5 minutes.
Add the chicken stock, palm sugar and fish sauce.
Add the lentils and diced pumpkin and bring to the boil.
Turn the heat down to low and simmer for approximately 25 minutes until the pumpkin and lentils are tender.
Finish with the chopped leaves of the coriander, stir in and serve with the warm flat bread.
Paratha dough :
Mix the flour milk and butter together to form a soft dough - knead for 4 minutes
Divide into small balls and roll flat and thin, approx 2mm thick with a rolling pin.
Sprinkle with a few black sesame seeds and roll them into the dough so they stick.
Heat a good non stick frying pan over a moderate heat and pour in a tablespoon of olive oil.
Gently lay in a circle of dough into the pan.
Cook for 2 minutes until the dough bubbles and blisters turn over and repeat for the other side.
Remove onto a paper towel to absorb any excess oil and repeat for the remaining bread. Serve warm.
Place the spices into a hot no stick frying pan over a high heat for 2 minutes to toast lightly, then blend in a spice blender to a fine powder
Blend all the ingredients in a food processor to a paste. After making the curry store the remainder of the paste in the fridge for up to 2 weeks or in the freezer for 2 months.