Gather and prepare your ingredients.
Pour the olive oil into a large casserole pot over a medium high heat. Now add the onion and sauté for 5 minutes until it starts to turn translucent.
Add the curry powder and garlic and enjoy the aroma! Stir continuously for 1 minute.
Add the grated butternut squash and butternut squash cubes and stir to coat with all the curry spice.
Now add the vegetable stock, tomato passata, coconut milk and peanut butter to the pan. Stir until the peanut butter has melted down. Turn the heat down to medium-low and let the stew simmer for 10 minutes.
Finally, stir the split red lentils and salt into the pan. Continue to simmer the pot for 5-7 minutes until the butternut squash and lentils are lovely and soft.
Just before serving, add the spinach to the pan and stir through the stew to wilt.
It's now time to serve and ENJOY!