Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

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 the butternut on the top shelf until golden and cooked through, 25-35 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the onion. Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and courgette. Cook, stirring frequently, until soft and golden, 7-8 mins.

Add the korma curry paste and garlic. Cook until fragrant, 1 min.

Stir in the coconut milk, veg stock paste and the water for the dal (see pantry for amount). Bring to the boil and stir through the lentils.

Reduce the heat, cover with a lid and simmer until the lentils are soft, 20-25 mins. 

Stir often to ensure they don't stick to the bottom of the pan.

In the meantime, drain the prawns.

Once the lentils are cooked, stir through the prawns.

Simmer until the prawns are cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

When the prawns are cooked, add a splash of water to the dal if you feel it needs it. Stir through two thirds of the roasted butternut.

Share the prawn dal between your bowls.

Top with the remaining roasted butternut.