Lentil Curry with Squash and Spinach

1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tbsp (25 mL) all-purpose flour
1 tbsp (15 mL) each curry powder and grated gingerroot
1 tsp (5 mL) each ground cumin and fennel seeds
2-1/2 cups (625 mL) vegetable or chicken stock
1-1/2 cups (375 mL) water
1 cup (250 mL) green lentils
Half butternut squash (1 lb/500 g)
1 large potato
6 cups (1.5 L) fresh spinach

Preparation:

In Dutch oven, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened. Add flour, curry, ginger, cumin and fennel; cook, stirring, for 1 minute. Add stock, water and lentils. Bring to boil; cover, reduce heat and simmer for 30 minutes.

Meanwhile, peel and seed squash; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and cut potato into 3/4 inch (2 cm) cubes; add to pot. Cover and cook for 10 minutes. Add squash; cook, uncovered, for about 15 minutes or until tender and liquid is thickened.

Thin and coarsely chop spinach; stir into pot until wilted.