Using other's suggestions as a guide, we increased the curry spice to 3 tsp. For the liquid, we added the coconut milk first, then topped up the liquid with broth until it just covered the veggies. We cut our squash a bit bigger, so we delayed adding the lentils, so they wouldn't be completely mushy. We cooked it uncovered, stirring occasionally, topping up broth as needed, to get a nice thick, rich sauce. It was fantastic! Even my 8 year old, who hates vegetarian and especially hates curry, said it was "nummy" and finished his bowl! Great comfort food on a chilly fall night. Adding this one to regular rotation for sure.