Step 1

Preheat oven to 200°C/400°F. Cut both ends, peel and cut in half lengthways. Cut into roughly equal-sized chunks. Place on a large baking tray, drizzle generously with oil salt, pepper, toss and place in the oven for 35 min until soft through and getting brown on the edges.

Step 2

In the meantime, start cooking the curry by adding coconut or olive oil to a large pan placed on medium heat. Add finely chopped shallots. Stir and fry for a few minutes then add crushed garlic and grated ginger. Cook for 1 minute or so.

Step 3

Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric, curry powder, curry leaves, cinnamon stick piece, and chili powder. Cook for 30 seconds until fragrant, add a little more oil or vegetable stock if necessary. It should not start to smoke.

Step 4

Add the chopped tomatoes, coconut milk, and vegetable stock. Bring to a gentle simmer and allow to cook for approximately 10 minutes.

Step 5

Add the cooked chickpeas and cook for a further 5-10 minutes, it should have reduced and thickened by now getting creamy and orange in color.

Step 6

Season with salt and pepper to taste. If you like it slightly spicier, add some extra chili powder or flakes.

Step 7

Add the roasted butternut squash, stir and serve! Leave some to add at the end.

Step 8

Top with some chopped fresh coriander and/or a dollop of yogurt and serve with basmati rice and your favorite/desired sides.