Coconut, squash, lentil and leek curry with rainbow chard from East by West by Jasmine Hemsley

Ingredients

• 1 large leek, sliced
• 7.5 cm (3 in) piece of fresh ginger, finely chopped
• ½ bar creamed coconut plus 750 ml (3 cups) water, or 1 x 400 ml tin of full-fat coconut milk plus 850 ml (scant 3½ cups) water
• 1 medium butternut squash
• ¼ tsp asafoetida
• 200 g rainbow chard or spring greens
• 2 tsp ground turmeric
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 250 g (scant 1½ cups) red split lentils
• 1 lime, sliced
• 75 g (1 packed cup) fresh coriander, chopped