1. Start with the squash by preheating the oven to 190°C.

2. Cut the squash in half and scoop out the seeds, then cut them into wedges – leaving the skin on.

3. Toss the squash wedges in olive oil, salt and pepper.

4. Roast in the oven until the flesh is soft and the skin is starting to colour and go crispy. While that roasts, get on with the dal.

5. Finely chop the onions and garlic and add these to a pan with the olive oil. Cook until translucent and soft.

6. Add in all of the ground spices and cook for one minute.

7. Pour in the lentils and coconut milk, along with a splash of water and salt and cook gently for 15 minutes.

8. Whil4 this is cooking, grate the ginger, dice the carrots, zest the lemon and set aside.

9. After the lentils have been cooking for 15 minutes, add in the ginger, carrot and lemon zest and simmer for a further 15 minutes.

10. Give it a taste and tweak with seasoning to your liking.

11. Spoon the dal into bowls and top with a couple of roast squash wedges.

Celebrate Veganuary with this plant-packed carrot dal and roasted squash recipe