Crush the ingredients for the seasoning mixture in a mortar and grate roughly. Halve the pumpkin, remove the core, cut into wedges, peel and cut the pumpkin flesh into bite-sized cubes. Wash and clean the beans and also cut or break them into bite-sized pieces, clean the zucchini, halve or quarter lengthways, depending on the size, and cut into thicker slices. Peel the onion and cut into wedges, peel and finely chop the garlic and ginger. Rinse the lentils in a colander and drain well.
Heat some oil in a sufficiently large pan or a large saucepan and sauté the onions in it. Add the garlic and seasoning mixture and sauté briefly until it smells fragrant. Then add the pumpkin, lentils and ginger, mix well and pour about 750 ml of vegetable stock. Bring to the boil and simmer on reduced heat for about 15 minutes until the pumpkin is almost done. Stir more often and add a little vegetable stock if it gets too dry.
Add the beans and zucchini and simmer for about 10 minutes until the pumpkin is soft. Zucchini and beans should still have a bit of bite. Stir in coconut milk, add a little more vegetable stock to taste. Season to taste with salt, chilli and a little lime or lemon juice, bring to the boil again and let it steep a little.
If you like, you can add some finely diced, sugared and dried papaya along with the beans. So far the recipe is vegan.
Serve with a dollop of natural yoghurt, if you like.
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