1.For masala paste, process all ingredients until mixture forms a paste.
2.Heat large heavy-based saucepan over medium heat, add masala paste and garam masala. Cook, stirring, until fragrant.
3.Add onion, eggplant, pumpkin, tomatoes and water, and bring to the boil. Simmer, covered, 20 minute, or until pumpkin is just tender.
4.Meanwhile, mash half the chickpeas and lentils until a coarse paste forms. Stir into vegetable mixture, then add remaining chickpeas and lentils. Cook, uncovered, until mixture thickens slightly.
5.Serve sprinkled with coriander, if you like.