First make the infused oil. Melt the coconut oil in a large pan or wok over a high heat. As soon as the oil begins to shimmer, remove from the heat and add the star anise, cloves and dried chilli flakes. They will immediately begin to bubble and fizz. Stir to combine then leave to cool and infuse for at least 30 minutes before straining the oil through a muslin cloth or fine sieve. Set this strained infused oil to one side.
For the curry paste, place the peanuts, lime juice, miso paste, garlic, ginger, chilli, shallot, lemongrass, cinnamon and sea salt into a blender or pestle and mortar and grind or process until the ingredients are blended into a paste.
Clean the wok, place over medium heat and pour in 2 tablespoons of the infused oil. Once the oil is hot, add the onion and cook for 5 minutes until soft and translucent.
Add the aubergines, along with the remaining oil and stir in 3 tablespoons of the curry paste (the remaining curry paste can be stored in an airtight container for up to 2 weeks in the fridge). Stir fry for 5 minutes, then add the cumin, ground coriander, turmeric and cinnamon. Stir to combine.
Next add the butternut squash, lentils, vegetable stock, sea salt and coconut milk. Stir well and bring to a simmer. Lower the heat enough to maintain a gentle simmer and cook for 35-40 minutes, stirring every so often, or until the aubergine is completely soft.
Remove the curry from the heat and serve immediately, accompanied by jasmine rice and scattered with some finely chopped fresh coriander and chopped peanuts.