Heat the oil in a pot and add in the onion and sauté for 5 mins then add in the curry paste, cumin, turmeric and garlic. Stir for a minute then add in the squash, a big pinch of sea salt, the lentils and the stock and chopped tomatoes.
Season, if needed, with another pinch of salt then place the lid on to cook for 40 minutes, stirring every 10. If the liquid is cooking away to fast just top up with a splash of water.
While this is cooking cook your rice as per pack instructions and just before the curry is done steam the broccoli. Once the curry is ready, stir in the garam masala and the lime juice.
Serve all together.