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Roast the veg up to 2 days ahead; reheat for 7-8 mins in the oven. The dhal keeps for 2-3 days chilled; reheat with a little water on a low heat for 10 mins until piping hot.
Preheat the oven to 200°C, fan 180°C, gas 6. In a large roasting tin, toss the butternut squash with 1 tablespoon of the vegetable oil and seasoning to coat, then roast for 20 minutes. Stir in the cauliflower and roast for another 25-30 minutes until tender and slightly charred.
Meanwhile, in a large saucepan, heat the remaining tablespoon of oil on a medium heat. Add the nigella seeds, mustard seeds and curry leaves. When the mustard seeds start to pop, turn down the heat and add the onion. Fry gently for 10 minutes until softened and lightly golden.
Add the ginger, garlic and chilli to the pan. Add the rest of the spices and the sugar. Give it a good stir and cook, uncovered, over a low heat for 5 minutes.
Tip in the lentils, along with the coconut milk, 300ml water and the chopped tomatoes. Cover the pan, bring to the boil then simmer, partially covered, for 20-25 minutes. Give it a good stir from time to time and add more water if it gets too thick.
You can freeze the rest of the carton of chopped tomatoes for up to 3 months. Add to pasta sauces, casseroles or soups.
When it has 5 minutes cooking time left, stir through the spinach and cook gently until it has combined with the dhal.
Season to taste, ladle into bowls and top with the roasted vegetables to serve.