Butternut Squash, Spinach Red Lentil Stew

1. Wash the lentils with cold water until the water runs clear, then put into a heavy bottomed saucepan, cover with three times the amount of water and bring to the boil. Simmer for 25 minutes, or until soft, scooping off any foam out as it forms during cooking.

2. Dry roast the spices to intensify the flavours. Warm the pan for five minutes on a gentle heat. Next add in the spices for 2 minutes of roasting. Toss them about the pan so the spices don’t stick to the bottom. Once they are fragrant with the aromatics immediately take them off the heat. Cool them slightly and then grind them with pestle and mortar or use a grinder or blender into a fine powder.

3. Meanwhile, put 1 tablespoon of ghee into a wide lidded frying pan and add the mustard seeds. Stir-fry for a minute, then add the curry leaves, followed closely by the leek, and simmer for around 5 minutes, until the leek is translucent.

4. Then add the diced squash and a drop of boiled water, cover with the lid and cook for 5 minutes.

5. Add the broccoli and another couple of tablespoons of water, cover and cook for another 5 minutes, then add the tomatoes, along with the spices you ground earlier, the salt, sugar, tamarind paste and fresh ginger.

6. Cover again and leave to cook for a further 5 minutes, until the tomatoes have broken down and the squash is soft.

7. Add the cooked lentils to the vegetables and stir. Add in the turmeric powder taste and adjust the salt and sugar and tamarind if you wish.

8. Place two handfuls of spinach and then replace the lid for another 10 minutes of cooking. Then turn off the heat and it’s ready to serve with your favourite rice dish and a dollop of yoghurt.