Step 1: 1. Fry the onion and garlic in some oil or butter until translucent in a large pot (casserole pot suggested)
Step 2: 2. Add in the butternut squash and lentils and curry powder, fry for 3 mins making sure to evenly coat everything in the powder.
Step 3: 3. prepare stock to instructions on the packet and pour this into the pot along with the coconut milk. simmer for 5 mins. There should be enough liquid to cover everything.
Step 4: 4. Add in the spinach and turn the heat down. Simmer for 1 hour.
Step 6: This recipe is best served the next day after reheating!!