Squash dal

Ingredients

• 40 g cashew nuts
• 1 tbsp olive oil
• 1 onion
• 1 garlic clove
• 800 g Butternut squash
• 300 g mealy potatoes
• 1 tsp salt
• 100 g brown lentils
• ½ tbsp hot curry powder
• 1 tbsp red curry paste
• 2 ½ dl coconut milk
• 1 ½ dl vegetable bouillon
• 150 g frozen leaf spinach
• 1 ½ tbsp lemon juice
• salt
• pepper
• 150 g plain greek yoghurt