Sauté the base: Heat a large pan over medium heat with a small amount of olive oil. Add grated carrot and finely chopped onion. Cook for about 5 minutes until soft and lightly fragrant.
Add lentils & liquid: Add the lentils and pour in the water or vegetable broth. Stir well and bring to a gentle simmer. Cook for about 8 minutes, allowing the lentils to soften slightly.
Add pumpkin & cauliflower: Add the pumpkin and cauliflower florets. Stir, cover partially, and simmer for another 10–12 minutes until the vegetables are tender.
Season the curry: Add the mango curry spice blend, cumin, turmeric (if using), salt, and black pepper. Stir well to evenly coat all ingredients.
Finish with chickpeas & coconut milk: Add the drained chickpeas and coconut milk. Stir gently and simmer for 3–5 minutes until everything is heated through and creamy.
Adjust & serve: Taste and adjust seasoning. Add more water or broth for a looser consistency. Serve warm with fresh herbs.