Method

• Cube your squash and toss in a little oil, salt and pepper. Roast in the oven at around 200c for around half an hour until the edges are caramelising and the squash is soft.
• While the squash is roasting, Heat some oil in a preferably heavy bottom pan. Fry the onions with a little salt. When almost there add the ginger, chili and garlic, being careful not to burn the garlic. Tip in all the powdered spices and fry for a minute or so.
• Give your lentils a quick wash, drain and tip them into the pan and coat them with the spice mix. Add the coconut milk, tinned or chopped fresh tomatoes and stock. A good stir and bring to a simmer.
• Pop the lid on and leave to cook on very low for around 30 minutes, stiring ever now and again, it can be quick to catch on the bottom.
• When the lentils have soaked up all the stock and are lovely and soft pop in some chopped kale and stir through until just wilted. Add in nearly all the remaining fresh corriander, saving some as a final garnish. Season with salt and pepper or a squeeze of fresh lemon juice.
• Serve in bowls topped with the roasted squash alongside rice or naan.