Mel's Squash & Lentil Curry - Simply Veg

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 of full-fat coconut milk
• 1 1/2 litres vegetable stock or bone broth
• 1 1/2 tbsp tamari (gluten free soy sauce)
• 1 tbsp fish sauce or extra tamari
• Sea salt
• 4 garlic cloves
• 2 onions, halved, or 3 shallots
• 1 lemongrass stalk or peel from 1/2 lemon (no white pith)
• 1–2 fresh chillies or chilli flakes, to taste
• 1 thumb of ginger, roughly chopped
• 1 handful of 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 of fresh coriander, leaves and stems
• 1 big handful of fresh basil or Thai basil, leaves and stems, plus a little mint if you like (leaves only for the mint)