1.Cook lentils in large saucepan of boiling water, uncovered, until just tender; drain. Boil, steam or microwave pumpkin until just tender; drain.
2.Combine chicken, onion, ginger and garlic in large bowl.
3.Heat oil in wok; stir-fry chicken mixture, in batches, until chicken is just browned.
4.Stir curry paste in wok until fragrant. Return chicken mixture to wok with lentils, pumpkin and coconut cream; cook, stirring, until sauce thickens slightly and chicken is cooked through.
5.Remove from heat. Add spinach; toss gently until spinach just wilts.
You can substitute any bottled curry paste for the fiery vindaloo.Note