Bring a pan of water to the boil and then add the drumstick, which you have broken into thirds and the peeled and cubed butternut squash or pumpkin. Leave to simmer for 15-20 minutes or until the squash is soft when pierced with a knife.
Whilst the squash and drumstick are softening, prepare your shallots, garlic and ginger.
Once the squash is soft, remove and place in a blitzer and blitz until smooth.
Using a sharp knife slice the drumstick down the centre and scrap out the pulp. Discard the fibrous outer part.
Heat a medium sized pan on a medium heat and add the coconut oil. Add the cumin seeds, followed by the shallots, finely chopped garlic, ginger, sliced chillies and curry leaves. Stir intermittently until golden, this will take around 5 minutes.
Stir in the drumstick pulp, butternut squash puree, ground turmeric, black pepper and salt followed by the water or vegetable stock. Simmer and then and then add the moringa leaves and spinach.
Add the coconut milk and simmer for a few more minutes. Check the seasoning and then serve with a squeeze of lemon or lime.
