ADD curry paste to a large frying pan and heat over a low heat until fragrant. Add lamb, and brown. Add the pumpkin and stock to the pan and bring to the boil. Reduce heat and simmer covered for 25 minutes.

STIR chickpeas and Philly* through curry. Simmer uncovered a further 5 minutes.

COMBINE tomatoes, cucumber, onion, coriander and dressing. Serve as an accompaniment with the curry and rice.