1. Chop the garlic finely and grate the ginger

2. Peel and chop the squash into bite size pieces

3. First, make the spice mix. Grind the spices in a pestle and mortar.

4. Add the spices to a large pan and gently toast for a minute or so until fragrant

5. Chop the onions finely

6. Add the coconut oil to the spice mix until melted

7. Add the onions, garlic and ginger and fry for a few minutes

8. Add the coconut milk, squash and vegetable stock

9. After 10 minutes add the lentils.

10. Stir and simmer for 20 minutes until the lentils are soft and the squash is tender

11. Add more stock if necessary

12. In the last few minutes, shred the leafy veg and add to the pot

13. Season with salt and pepper

14. Stir through chopped coriander and lime and serve