• Heat the oil in a large casserole and sauté the onion for 5 minutes over medium-low heat. Add the garlic and sauté until fragrant.
  2 tsp neutral oil, 1 large onion, 3 cloves garlic
• Stir in the spices, salt, ginger and butternut squash.
  1 tsp salt, 1 tsp ground turmeric, 1 tsp ground cumin, ½ tsp cayenne pepper, ¼ tsp ground coriander, 1 tbsp fresh ginger, 1 cup (250g) butternut squash
• Pour in the vegetable stock and bring to a rolling simmer.
  4 cups (960ml) hot vegetable stock
• Add in the red lentils – they tend to become a solid mass once you rinse them so break them up with a spoon.
  1 ½ cups (300g) red lentils
• Add the chickpeas and tomatoes and simmer, partially covered for 15 minutes until the curry has thickened and squash is tender.
  14 oz (400g) chickpeas, 4 tomatoes
• Mix in the spinach until it starts to wilt and then stir in the coconut cream. Check the seasoning and adjust if necessary.
  ¼ cup (60g) coconut cream, 3 cups (150g) spinach leaves
• Garnish with fresh cilantro leaves and a pinch red pepper flakes. 
  cilantro (coriander), pinch red pepper flakes

Slow cooker method

• Fry the onion with the spices, ginger and garlic then add to your slow cooker together with the squash, chickpeas, and tomatoes. 
• Add the stock and give everything a good stir. Cook on low for 8 hours, stirring in the spinach and cream at the end.