To make the spice paste, put all the ingredients into a small food processor or blender and blitz to form a smooth paste. Set aside or keep covered in the fridge for up to 1 week.
Heat the oil in a wok or large frying pan. Add the paste and fry for a minute or so. Add the cardamom pods, cinnamon stick, cloves and lime leaves. Fry for a further minute, then add the butternut squash, red pepper and lentils. Stir around to coat in the paste, then pour in the coconut milk and stock. Bring to a simmer, cover with a lid and cook for 10 minutes.
Meanwhile, heat a small dry frying pan over a medium heat. Add the coconut flakes and agave/maple syrup, and toss around in the pan until golden and crisp. Remove from the heat.
Stir the courgette into the curry. Return to a simmer and continue to cook, with the lid off, for a further 10 minutes. Season with salt to taste.
Serve the curry in bowls and scatter over the coconut. Serve with lime to squeeze over.
Flexible
The spice paste can be used in the same way as above to make a chicken rendang. Swap the squash, lentils and courgette for 4 large chicken breasts (cut into chunks) and cook as above. You won’t need to use the vegetable stock as this is only needed when using lentils. Reduce the simmering time to just 10 minutes in total, rather than 20 minutes. If you fancy adding a vegetable such as baby corn or green beans, then add them when the chicken is half cooked.