Heat the oven to 170 Heat the oil in a large pan and cook the onion for five minutes until softened.
Drain the tomatoes saving the juice and use the stock to make up to 600ml/1 pint Add the squash to the onions and toss. Stir in the curry paste then add the tomatoes, and stock/juice mix.
Tip in the lentils and bring to a simmer. Cover and place in the oven for 30-45 minutes until the squash is tender. Length of time will depend on how small youve chopped the squash. Optional - When cooked stir in spinach and replace lid to allow spinach to wilt and/or sprinkle over a liberal amount of chopped coriander.
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