1. Heat heavy based pan on medium and add tandoori paste - cook until fragrant. 

2. Add diced pumpkin and onion, stirring to coat in the paste. Next add in coconut cream, sugar, fish sauce, man grind, juice of the lime and lime leaf, crushed gently.

3. Simmer for 10-15 minutes or until pumpkin is soft. If there is sticking, add water or stock. Add in the chickpeas and spinach and stir through to heat. Check seasoning and add more salt if needed.

4. Serve with rice and sprinkle with coconut and coriander