Butternut squash and spinach dahl

3 tbsp rapeseed oil

1 medium onion

3 cloves garlic

3cm fresh ginger

1 red chilli

1 tbsp ground coriander

1 tsp ground cumin

½ tsp cayenne pepper

1 tsp turmeric

1 tsp salt

1 tin chopped tomatoes

1 butternut squash

250g lentils, either a mix of moong and red, or just red lentils.

600ml vegetable or chicken stock

100g baby spinach

To serve:

Greek yoghurt

A little olive or rapeseed oil

½ tsp each of cumin, fennel, and mustard seed

2 dried red chillies