Butternut squash and Lentil curry

This is a really hearty vegan meal. It's meant to be a slow cooker recipe, but it worked just fine making it this way.

1 tablespoon ground cumin
3 teaspoons garam masala powder
1 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2 teaspoons salt
2 bay leaves
3 teaspoons vegetable oil,
1 large onion, diced finely
1 teaspoon fresh ginger, grated
5 cloves garlic, minced
1 tablespoon tomato paste
2 cans of diced tomatoes
6 cups water
2 cups red lentils
1 medium butternut squash, peeled and seeds removed then cubed into 1" pieces
1/2 cup coriander, chopped
Juice of 1 lime

Pop the diced butternut squash in the oven after tossing it in a little oil and some chilli flakes.  Roast until soft.

In a cast iron casserole dish, heat some oil and soften the diced onion with garlic and ginger. At the same time rinse off and sieve the lentils.

Add all the spices and the tomato puree to the onions and cook together until they start to caramelise. Then throw in the rest of the ingredients and cook together for 30-40 minutes or the lentils are tender.

Serve with chapatis and dressed with more coriander and some yogurt (or soy yogurt for vegans).

I forgot to take a picture of this because I was too busy eating it.  It was amazing.