Vegetarian Curry with Roast Pumpkin and Tahini Yoghurt

Ingredients

• 1 cup Greek yoghurt
• 1 tbsp tahini
• 2 garlic cloves, chopped
• 1 tbsp honey
• 1 tsp ginger, grated
• 2 lemons, rind and juice
• 1kg pumpkin, seeds removed, cut into thin wedges
• 1/3 cup peanut oil
• 12 sprigs thyme
• 1 onion, peeled and sliced
• 4 garlic cloves, sliced
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tsp chilli powder
• 1 tsp turmeric
• 500g tomatoes, chopped
• 1 litre vegetable stock
• 1 cup red lentils
• 400g can chickpeas, rinsed and drained
• 4 cups baby-spinach leaves