Chop the squash into cube sized pieces
To an adequately hot skillet add 1 teaspoon of coconut oil & the squash
Add in 1/2 teaspoon Himalayan sea salt to this and cover the squash with just about enough water (1/2 cup)
Cover the skillet and cook the squash for 5-6 minutes (until tender)
Meanwhile chop the chillies and the ginger into fine pieces
Once the squash is tender drain the water through a sieve & add the tender sqaush to a blender
Add in the chillies and ginger & 1/2 teaspoon avocado oil
Blend them together into a paste
To a heated skilled add a teaspoon of coconut oil and 1/2 teaspoon cumin seeds and 1/4th teaspoon of asafoetida (hing)
When the cumin seeds start to pop add the squash paste and cook for 30 seconds to a minute
Then add in 1 tablespoon of almond flour & 1 tablespoon of coconut flour
Mix well & cook for another minute and then add in another tablespoon of coconut flour
Remove the mixture out on a plate and let cool
Once cooled add in 2 tablespoons of coconut flour more and knead the mixture into a dough
If you feel your dough needs to be more tight try adding 1 more tablespoon of coconut flour (but i'd suggest not)
Flatten the dough onto a flat surface with your hands and slit a knife through the dough to make square shapes or cakes
To a heated skillet add 1 teaspoon of coconut oil & add in the cakes one by one
Lightly fry them from one side & flip them over to fry from the next
Once done remove them out on a plate and set aside
For the curry – to an empty bowl add in coconut cream, crushed tomatoes and the spices listed under the curry section of the ingredients
Mix them well together until they form a nice reddish pinkish kind of a pleasant color
To a heated skillet (3rd time i know :p) add in 1 teaspoon of coconut oil and 1/2 teaspoon cumin seeds and 1/4th teaspoon asafoetida or hing
Once the cumin seeds start to pop add in the chopped onion and cook them until translucent
Add in the coconut cream & crushed tomatoes paste and cook well for about a minute
Add in some filtered water (about 1/4th cup) in the same vessel as that of the paste so that the water helps clear the vessel and also adopts some of the leftover flavours (from the cream and the tomatoes) – and add that water to the curry
Cook well for another minute or so and then drop in the lentil cakes into the curry one by one
Cover the cakes with the curry (use a spoon to do so) if they are not being submerged themselves
Cook for another minute of so and turn off the gas
Garnish with coriander leaves and sesame seeds (optional)
Devour!