Preheat the oven to 425 degrees.
Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add the onions, celery and carrots, season with salt and pepper, and cook for 5-7 minutes or until softened.
Add the garlic (and ginger, if using) and stir until fragrant, about 30 seconds.
Then, add the curry powder, turmeric, cumin, coriander and chili powder and stir until vegetables are coated in the spices.
Add in the tomatoes, cauliflower, lentils, coconut milk, and broth and stir to combine well. Season with salt. Cover and bring to a boil.
Once boiling, reduce heat to medium-low and let cook for 30 minutes or until lentils and cauliflower are tender.
While curry cooks, line a baking sheet with parchment paper. Peel the butternut squashes and chop the bulbous ends off and reserve for future use.
Spiralize the peeled butternut squash necks with Blade C.
Lay out the butternut squash noodles, spritz with olive oil cooking spray, season with salt and pepper and bake in the oven for 15 minutes or until cooked through.
When curry is ready, divide the butternut squash noodles into bowls and top with curry. Serve garnished with cilantro.