Remove the seeds from the pumpkin and dice the flesh. Finely chop the onion and garlic, peel and grate the ginger.
If using chilli, remove the seeds and chop finely. Heat the oil in a saucepan, sauté the onion, garlic, ginger and chilli until translucent. Stir in the garam masala and fry briefly until fragrant. Add the diced pumpkin and lentils, stir well, then pour in the coconut milk and stock. Simmer the curry over a medium heat for approx. 20-25 minutes until the pumpkin and lentils are soft. Stir occasionally and add a little water if necessary. Season to taste with salt and pepper.
Serve garnished with parsley