Preheat oven to 180 degrees centigrade.
Peel and chop the butternut squash into cubes, and add to a roasting pan with 1 tbsp of olive oil and the crushed garlic. Roast for about 40 minutes.
Heat the chopped onion in a pan for about 5 minutes, until softened.
Stir in the garam masala and the curry leaves and cook for a few more minutes.
Add the coconut milk, vegetable stock and the lentils and simmer for about 15 minutes.
Add the roasted butternut squash and serve.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.