Start by peeling and dicing the butternut squash. This can be a bit of a workout, but that’s how you know you’re getting the freshest flavors. Aim for uniform cubes—this helps them cook evenly.

Finely dice the onion, and mince the garlic and ginger. You’ll want these aromatics to shine in the final dish. Measure out your spices, so you have everything ready to go.

Grab your slow cooker (I have a trusty one that’s seen me through countless meals) and toss in the butternut squash, lentils, onion, garlic, and ginger. Sprinkle the ground turmeric, coriander, cumin, and smoked paprika if you’re using it. Add the sea salt for flavor.

Next, pour in the diced tomatoes with their juices. Without the acid from the tomatoes, the dish wouldn’t have the delightful balance it needs.

Next comes the full-fat coconut milk and the broth. These liquids will create a wonderful curry base. Stir it all together, ensuring the lentils and squash are covered.

Insert the small cinnamon stick for that subtle sweetness as it cooks. Cover the slow cooker and set it on low for about 6 hours or high for 3.

After the cooking time has passed, check the consistency. You want a creamy texture; if it seems too thick, add a splash more broth. Depending on your preference, taste and adjust the salt and spices.

When you’re ready to eat, stir in the lime juice for a fresh kick. Discard the cinnamon stick and let everyone serve themselves. I recommend pairing it with warm naan or basmati rice, so they can soak up all that curry goodness.