Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Add the korma curry paste and half the garlic to the pan and cook, stirring, for 1 min.

Next, stir the coconut milk, sugar and water for the dal (see pantry for both amounts) and veg stock paste to the leek.

Add the lentils, stir together and bring to a simmer.

Reduce the heat, cover with a lid (or some foil) and cook until the lentils are soft, 20-25 mins. Stir often to ensure they don't stick to the bottom of the pan.

Once cooked, remove from the heat.

When 5 mins of dal cooking time remain, heat a drizzle of oil in a frying pan on medium heat.

When hot, add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil).

Cook until just tender, 3-4 mins. Once tender, add the mustard seeds, chilli flakes (add less if you'd prefer things milder) and remaining garlic and fry for 1 min more.

When everything's ready, add the roasted butternut to the dal.

Add a splash of water to the curry if it looks a little thick, then stir through the butter (see pantry for amount) until melted.

Share your dal between your bowls. Top with your cabbage.