Preheat the oven to 180c.

Halve the acorn squash down the centre and scoop out the seeds. Then slice the acorn squash into half moons about 1 cm thick.

Spread the squash out onto a large baking tray and drizzle with 1 tablespoon oil. Sprinkle with sea salt and roast for around 25-30 minutes (or until starting to brown - you’ll need to flip them half way through).

Meanwhile, in a large saucepan add the remaining 1 tablespoon oil and bring to a medium heat. Add the thinly sliced garlic and cook very carefully until it lightly starts to brown. Making sure it doesn’t burn, remove the garlic from the pan with a spatula or spoon and lay on a piece of kitchen towel. Set aside.

With the saucepan still on medium heat, add the mustard seeds and toast until they’re just starting to pop. Add the onion, ginger, crushed garlic and chilli. Fry for a few minutes until the onion is starting to turn translucent. Add the remaining spices and the chopped tomatoes. Cover with a lid, reduce the heat to low/medium and cook for around 10 minutes, stirring occasionally.

After ten minutes the tomatoes should be nicely reduced and almost cooked. At this stage add the lentils and the vegetable stock. Cover and simmer for a further 10 minutes, stirring occasionally. The dish should be quite watery but thick with lentils and cooked tomatoes at this stage.

Once the squash is roasted, remove it form the oven and stir into the curry. Top with the cooked sliced garlic and a good bunch of torn coriander. (If you like your curry creamy, stir in a few tablespoons of coconut cream from the top of a can of coconut milk).