Serves 6-8

6 tsp coriander seeds
6 tsp cumin seeds
4 tsp chilli flakes
4 tsp garam masala
4 tsp turmeric powder
2 tbsp coconut oil
1 onion, chopped
1 whole head of garlic, peeled and chopped
A handful of fresh coriander, stalks and leaves chopped separately
1 knob ginger, peeled and finely chopped
1 large butternut squash, peeled and cubed
2 x 400g tins of lentils, drained and rinsed
2 tomatoes, chopped
1.25l water or vegetable stock

To serve:
Brown rice or quinoa (optional)
Coconut cream, kefir or full-fat natural yoghurt (optional)

1. Dry toast the coriander seeds, cumin seeds, chilli, garam masala and turmeric powder in a frying pan until fragrant (the coriander seeds might ‘pop’). Shake the pan constantly to prevent burning.
2. Transfer to a mortar and pestle, or use a stick blender or food processor, and grind to form a well combined powder.
3. Add the coconut oil to a large pot over a medium-high heat. Add the onion, garlic, chopped coriander (stalks only) and ginger. Cook, stirring frequently, for a few minutes until just browned.
4. Stir through the ground spices, adding a little more coconut oil if needed.
5. Add the squash, lentils and tomato and cook until the pumpkin and tomato have softened slightly.
6. Gradually add the water (or stock) until everything is covered. Bring to a boil, then reduce the heat and simmer for 30 minutes until the squash is cooked through.
7. Serve as is with a sprinkling of coriander leaves, or with brown rice (or quinoa) and a dollop of coconut cream, kefir or yoghurt.

Per Serving
437kcals, 5.4g fat (3.2g saturated), 71.7g carbs, 4.5g sugars, 27.6g protein, 32.9g fibre, 0.017g sodium