Before starting, preheat the oven to 450˚F. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Peel, then cut shallot into 1/4-inch pieces. Roughly chop cilantro.

Heat a large pot over medium heat.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted. Add shallots. Cook, stirring often, until slightly softened, 2-3 min. Add Indian Spice Mix, ginger-garlic puree and curry paste. Cook, stirring constantly, until fragrant, 30 sec.

Add squash, lentils, stock powder and coconut milk to the pot.Fill half the coconut milk can with water (3/4 can for 4 ppl), then add to the pot. Season with salt and pepper, then stir to combine. Bring to a simmer over medium-high. Once simmering, reduce heat to medium-low. Cover partially and cook, stirring occasionally, until squash is tender, 12-14 min.

Meanwhile, halve buns. Spread 2 tbsp (4 tbsp) softened butter on cut sides. Arrange bottom buns on a parchment-lined baking sheet, buttered-side down. Carefully top with cheese. Arrange top buns on bottom buns, buttered-side up. Place another piece of parchment paper over top of buns, then press down with another baking sheet to flatten slightly. Keep the top sheet on and bake toasties in the bottom of the oven, flipping halfway through, until cheese melts and buns are golden-brown and crisp, 4-5 min per side.

Add spinach and half the cilantro to stew. Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Divide stew between bowls. Sprinkle remaining cilantro over top. Cut toasties in half and serve alongside.