• 1 tbsp vegetable oil
• 2 onions, finely sliced
• 2 green chillies, finely sliced (deseeded, if liked)
• 100g fresh root ginger, grated
• 28g pack coriander, stalks finely chopped, leaves torn
• 200g baby leaf greens, stalks finely chopped, leaves shredded
• 1 tbsp mild curry powder
• 150g red split lentils
• 500ml coconut water
• 500g pack frozen butternut squash

1. Heat the oil in a large, heavy-based pan and fry the onions over a medium-high heat until soft and slightly browned, about 8-10 minutes. Stir in the chillies, ginger and the stalks from the coriander and greens. Fry for 2-3 minutes; add the curry powder and cook for 1 minute more.

2. Stir in the lentils, coconut water and 250ml water; season. Simmer, uncovered, for 15 minutes, then add the squash. Cook for 5-7 minutes, until the squash is just tender; add water to loosen, if needed.

3. Add the shredded greens, cover and steam for 3-5 minutes, until soft. Mix in most of the coriander leaves. Serve scattered with the remaining coriander leaves, with rice and low fat yogurt, if liked.