350g/12oz butternut squash, cut into 2cm/¾in cubes
2 medium carrots, finely chopped
2 celery sticks, finely chopped
fresh coriander, to serve (optional)
2 large garlic cloves, crushed
1 large onion, finely chopped
1 onion, roughly chopped
15g/½oz fresh parsley, finely chopped (optional)
400g/14oz potatoes, peeled and cut into 1–2cm/½–¾in cubes
2 fresh rosemary sprigs, leaves finely chopped (optional)
150g/5½oz baby spinach leaves
2 fresh thyme sprigs, leaves picked (or 1 tsp dried thyme)
400ml tin coconut milk
3 tbsp Thai red curry paste
250g/9oz dried green lentils, washed
jasmine rice, to serve
sea salt and cracked black pepper
1 tbsp curry powder
½ tbsp runny honey
1 tbsp oil, for frying
1 tbsp oil (light olive oil or vegetable oil)
1 litre/1¾ pints hot vegetable stock
dairy or coconut yoghurt, to serve
1 tbsp white wine or cider vinegar