Melt some butter in a medium skillet on medium heat. Once melted add the onions, season liberally with salt and saute for about 3 minutes until the onions just begin to soften, then stir in the garlic and ginger and saute another 2 minutes til fragrant

Add the onions, chickpeas, lentils, pumpkin, curry powder, cayenne, salt and pepper to a slow cooker, pour over the vegetable stock, stir to fully combine. Cover and cook on high for 3 hours, stirring once every hour and checking the liquid level. If at any time the liquid gets too low, top up a little with more broth

stir in the coconut milk and cook another 30 minutes

serve with fresh limes, chopped cilantro and basmati rice