Meanwhile, roughly chop the tomatoes. Finely chop the chilli, scooping out the seeds and white pith for less heat. Peel and grate the garlic, ginger and turmeric (turmeric likes to turn everything it touches yellow, so grate it onto a plate or glass board, and wear gloves and an apron to protect your clothes). Fill and boil your kettle.

Stir the tomatoes, chilli, garlic, ginger and turmeric into the onion with 1 tbsp Bombay spice blend and the tomato sauce. Drain the lentils and add them to the pan. Stir to coat them in the spice mix.

Pour in 600ml hot water from the kettle and stir. Cover, bring to the boil, then turn the heat down a little so the curry is just simmering. Cook, stirring now and then, for 20 mins till the lentils are tender and the curry is thick. The curry should still be fairly soupy when it’s ready, so if it looks like it’s drying out in the pan, turn the heat down a little and add a splash more water.

When the squash is roasted, add it to the curry. Fork in the baby leaf spinach. Cook and stir for 2 mins to just wilt the spinach. Taste and add a pinch more salt, if you think it needs it. Ladle the curry into a couple of warm bowls and serve garnished with coriander leaves.

Preheat your oven to 200°C/Fan 180°C/Gas 6. Tip the dried red lentils into a bowl and cover them with cold water. Set aside to soak.

Halve the butternut squash and scoop out the seeds. Peel the squash and chop it into 1cm-thick chunks. Spread the squash out on a baking tray. Drizzle with ½ tbsp oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast for 30 mins till the squash is tender and caramelised.

While the squash roasts, peel and finely chop the onion. Warm ½ tbsp oil in a medium pan on a medium heat. Add the onion with a pinch of salt and pepper. Cook, stirring now and then, for 6-8 mins till the onion is glossy.