a) Preheat your oven to 210°C.br> b) Pop the cauliflower florets and butternut squash on two separate baking trays. Sprinkle the ground cumin over both of them.
c) Drizzle with oil and season with salt and pepper. Toss to coat.
d) Roast in your oven until browned and tender, about 18 mins.

a) While the veg roasts, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).
b) Roughly chop the coriander (stalks and all). Halve the lime.
c) Drain and rinse the lentils in a sieve.

a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the onion and cook, stirring, until softened, 2-3 mins.
c) Add the garlic and Zanzibar style curry powder and cook, stirring, 1 min.

a) Add the coconut milk, veg stock paste and water for the curry (see ingredients for amount).
b) Mix well, then add the lentils.
c) Season with salt and pepper, then bring to a simmer and cook for 4-5 mins, stirring occasionally.

a) Add the spinach to the lentils a handful at a time and stir until wilted and piping hot, 2-3 mins.
b) Once the cauliflower and diced butternut squash are cooked, add to the lentils and stir through with half the coriander and a squeeze of lime juice.
c) Add a splash of water if the curry is a bit too thick. Taste and season if needed.
d) Cut any remaining lime into wedges.

a) Divide the creamy lentil curry between bowls.
b) Top with the remaining coriander and serve with the lime wedges for squeezing over. Enjoy!