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In a large, deep frying pan (preferably one with a lid) gently fry the onion in a little oil until softening, about 10 minutes.
Add the garlic, ginger, butternut squash, curry powder, lentils, coconut milk and bouillon/stock cube.
Half fill the coconut milk tin with water and add that too.
Bring to a simmer, cover with a lid if you have one, and cook for 25-30 minutes.
Add the cabbage/greens and cook for a final 5 minutes or so, until the lentils are cooked and you have a porridge like consistency.
If it’s looking dry at any point, add a little more water (it will dry out quicker if you don’t have a lid).
Taste and adjust salt to taste.
Heat a couple of tablespoons of oil in another frying pan and add the cumin and mustard seeds, followed by the halloumi and chilli.
Cook on a medium-high heat, stirring regularly, until the halloumi is golden and the spices are fragrant.
Divide the dal between two bowls and top with the spiced halloumi.