Melissa Hemsley's Squash and Lentil Curry | Vegetarian Recipe

Ingredients

• 1 tbsp ground cumin or 1 tsp seeds
• 1 tbsp ground coriander or 1 tsp seeds
• 1 tsp ground turmeric
• 2 tbsp ghee or oil
• 1 large butternut squash (about 1.2kg)
• 400g split red lentils, rinsed
• 1 × 400ml tin full-fat coconut milk
• 1 1/2 litres vegetable stock or bone broth
• 1½ tbsp tamari
• 1 tbsp fish sauce or extra tamari
• sea salt
• 4 garlic cloves
• 2 onions, halved, or 3 shallots
• 1 lemongrass stalk or peel from ½ lemon (no white pith)
• 1–2 fresh chillies or chilli flakes, to taste
• 1 thumb ginger, roughly chopped
• 1 handful peanuts or cashews
• 2 garlic cloves
• juice and zest of 2 limes
• 1–2 fresh chillies, to taste, seeds included if you like
• 4 tbsp extra virgin olive oil
• 1 big handful fresh coriander, leaves and stems
• 1 big handful fresh basil or Thai basil, leaves and stems, plus a little mint if you like (leaves only for the mint)