A truly comforting dish, this butternut squash and chickpea curry is an outstanding vegerarian or vegan dish that your family will absolutely love. Ready in just 25 minutes.
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.
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.
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.
Add the chopped tomatoes, coconut milk, and vegetable stock. Bring to a gentle simmer and allow to cook for approximately 10 minutes.
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.
Season with salt and pepper to taste. If you like it slightly spicier, add some extra chili powder or flakes.
Add the roasted butternut squash, stir and serve! Leave some to add at the end.
Top with some chopped fresh coriander and/or a dollop of yogurt and serve with basmati rice and your favorite/desired sides.
Notes
 * Seed mixture - I have these already mixed in a jar and I always use them in every curry that I make - these are :Â