Preheat your oven to 200C. Halve, peel and thinly slice the red onion. Trim the butternut squash then halve lengthways and scoop out the seeds (peel first if you prefer). Chop it widthways into 1cm slices, then chop into 1cm chunks. Peel and grate the garlic (or use a garlic press).

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through. Once cooked, remove from your oven.

Meanwhile, heat a drizzle of oil in a large frying pan over medium-high heat. Add the onion and cook, stirring frequently, until soft and golden, 7-8 mins.

Add the korma curry paste and garlic to the pan with the onions and cook, stirring, for 1 min. Add the coconut milk, water for the dal (see ingredients for both amounts) and vegetable stock paste. Add the lentils, stir and bring to a simmer. Reduce the heat and cover with a lid (or some foil) and cook until the lentils are soft, 20-25 mins. Stir often to ensure the lentils don't stick to the bottom of the pan.

While the lentils cook, trim and thinly slice the spring onion. Once the lentils are cooked, stir through the prawns. Cover with a lid and simmer until the prawns are cooked through, 3-4 mins. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Add a splash of water to the dal if you need to. Stir two thirds of the roasted butternut through the dal then divide between bowls and top with the remaining roasted butternut and the spring onion. Enjoy!