This gently spiced curry makes for warming, flavour-packed bowls on cooler nights. Sweet pumpkin and delicious lamb are cooked in a redolent sauce until tender with any remainder being eagerly mopped up with the soft naan. For heartier bowls, you can also serve with your favourite rice.
Heat oil in a saucepan over medium-high heat. Add lamb mince and cook, breaking up with a wooden spoon, but leaving some large pieces, for 4–5 minutes or until browned.
While the lamb is cooking, peel and finely chop onion. Peel and crush garlic. Peel and remove seeds from pumpkin and cut into 2cm pieces. Roughly chop tomato.
Add onion, garlic, salt and pepper and cook for 4–5 minutes or until softened. Add tandoori paste and tomato paste and cook for a further 1 minute or until fragrant and lightly caramelised.
Add pumpkin and tomato and stir to combine. Add 375ml (1½ cups) water and bring to a simmer. Reduce heat to low and gently simmer, stirring occasionally, for 15–20 minutes or until pumpkin is tender and curry has reduced slightly and is fragrant. Meanwhile, roughly chop spinach.
Add spinach to curry and stir until wilted. Season with salt and pepper to taste.
Warm naan breads in a dry frypan over medium heat for 1–2 minutes each side. Divide curry between bowls and top with yoghurt. Serve with naan breads.