This roasted winter squash with creamy lentils recipe makes such a comforting vegan meal. The beluga lentils are cooked in a creamy coconut and tomato sauce, lightly spiced with garam masala and a blend of other spices.
Peel the winter squash, remove the seeds and cut into 3cm [1.2 inch] wedges. Scatter the wedges on an oven tray. Drizzle some oil and a pinch of salt on top. Set aside.
Heat some oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry gently until soft. Add garam masala, freshly grated ginger, cinnamon powder, ground cumin, ground coriander, turmeric and chilli powder. Fry gently for a couple of minutes.
Add tomato paste, beluga lentils, water and chopped tomatoes. Bring to the boil, then cook uncovered under medium heat for 40 mins. Stir the lentils from time to time so that they do not stick to the bottom of the pan.
After the lentils have been cooking for 30mins, place the winter squash in the oven to roast. The winter squash should take around 30mins to cook.
When the lentils have been cooking for 40mins, add the coconut milk to the saucepan. Stirring from time to time, cook for another 20mins or so, until the lentils are cooked and you have a nice creamy sauce.
When done, season the lentils to taste with lemon juice and salt.
Serve the lentils topped with the roasted squash, some freshly chopped coriander, chilli flakes and a dollop of yoghurt.