We firstly make a stock with cinnamon sticks, bay leaves and water which we leave to simmer for 45 mins to develop an aromatic flavour to be used as a base for the stew. We then cook out diced onions, finely chopped carrots and garlic until they are completely soft. We then add a blend of aromatic spices (ground coriander, cumin, garam masala, madras powder and turmeric) with some chopped tomatoes and cook this further to round out the flavour. To this we add red lentils, our home-made spice stock, tomato puree and vegetable stock and cook until the lentils have only a little bite left. We then stir through some coconut milk, coriander and cooked basmati rice to give the stew a creamy and aromatic flavour. The stew is finished with pieces of butternut squash, cauliflower florets and peas to add some colour.