Step 1

Heat your oven to 200°C or 400°F. Put the chopped butternut squash into a baking dish and add olive oil and salt and combine with your hands. (note 2)

Step 2

Place in the middle of the oven for 30 minutes, turning halfway.

Step 3

Heat the air fryer to 200C or 400F and set the timer for 20 minutes.

Step 4

Put the chopped butternut squash into a bowl and add olive oil and salt and combine with your hands.

Step 5

Place in the air fryer basket and cook for 20 minutes. Shake the basket halfway to ensure the butternut squash cooks evenly.

Step 6

Meanwhile, place a large pan on a medium heat and fry the onion, ginger and chilli for a few minutes.

Step 7

Then place another small frying pan on a medium heat and toast the peanuts for a few minutes until they begin to brown.

Step 8

When the onion is translucent add the garlic and cook for one minute until fragrant before adding the curry powder, garam masala, cumin and turmeric.

Step 9

Pour in the stock, increase the heat until it begins to simmer boil and stir in the tomato puree.

Step 10

Add the chickpeas and spinach and let them cook for a few minutes until the spinach is wilted.

Step 11

Stir in the sour cream, add the roast butternut squash that should be cooked at this point. Allow the curry to simmer for a few more minutes until the chickpeas are tender.

Step 12

Serve immediately with rice or naan bread topped with fresh chopped coriander and toasted peanuts.