Put the ginger, garlic, shallot, almonds and 1 tbsp of groundnut oil into a food processor and blend until you have a smooth paste. Set aside.
Pour the remaining oil into a wide, preferably non-stick, saucepan and place over a moderate heat. When the oil is hot, add the mustard seeds, cinnamon, star anise and dried curry leaves. Once the mustard seeds start to pop, add the onion. Stir and fry until the onion starts to turn golden brown.
Next add the ghee. Once it has melted, add the remaining dry spices and cook until they release their aroma. Stir in the paste made before, then the butternut squash, aubergines and courgettes. Sauté the vegetables while stirring constantly for a couple of minutes.
Once the pan starts to dry out, pour in the vegetable stock, along with the lentils and lime leaves. Cook for 20 minutes to allow the flavours to infuse. Add the coconut milk, lemon juice and spinach and cook for a further 5 minutes. Just before you are ready to serve, check for seasoning then stir in the coriander.
To make the chapattis measure the atta flour into a mixing bowl and make a well in the centre. Pour the oil and water into the well then mix to a soft, pliable dough.
Turn out onto a floured surface, knead for 5 minutes then place in an oiled bowl. Cover and leave to rest for 30 minutes.
Take a small handful of the dough and dust with flour. Roll it out on a floured surface until doubled in size. Heat a dry griddle or a heavy based frying pan over a medium heat. Add the chapatti to the pan and cook on one side until it starts to puff up. Then turn it over and cook on the other side. (Cooking should be quick to ensure that the chapatti remains soft).
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