Red Lentil Dhal With Roasted Cauliflower and Butternut Squash

olive oil

brown mustard seeds

nigella seeds

large onion (peeled and diced)

garlic (crushed)

red chilli (de-seeded and finely chopped)

grated fresh ginger

ground cumin

ground coriander

garam masala

ground turmeric

(14oz) tin chopped tomatoes

(14oz) tin full-fat coconut milk

red lentils (rinsed and drained)

vegetable stock

juice of 1/2 lemon

salt and pepper

medium cauliflower (chopped into small florets and leaves trimmed)

medium butternut squash (peeled, seeded and diced)

olive oil

curry powder

cumin seeds

salt

cooked rice and naan breads to serve