Red Thai curry lentils

Method

1. Preheat the oven to 200^oC/Fan 180^oC.
2. Place the squash pieces onto a baking tray. Combine 2 tablespoons of the red curry paste and the olive oil and mix well, then drizzle it over the squash pieces and place them into the oven to roast for 30 minutes.
3. In the meantime, place a pan onto a medium-high heat and add 3 sprays of spray oil. Add the ginger, garlic, remaining 2 tablespoons of red curry paste, and half of the cashew nuts and fry them for 1–2 minutes until the cashews take on a light golden colour.
4. Then add the coconut and cook for a further 1 minute to lightly brown it.
5. Add the curly kale, along with the soy sauce and 100ml of water, and allow the kale to wilt for 4 minutes, then add the lentils and stir well. Add in the coconut milk and stir everything well to combine. Simmer on a low heat for 10 minutes.
6. After 30 minutes, remove the squash from the oven. Add the remaining cashews to the tray along with the broccoli and place back into the oven for 10 minutes until the broccoli is lightly browned and the cashew nuts are deeply golden.
7. To serve, spoon the lentils into a bowl and top with the cashew nuts, broccoli, roasted squash pieces and the spring onion.