Preheat oven to 200C/400F. Cut both ends off the squash, peel it, and cut in half lengthways. Cut into roughly equal sized cubes about 1/2-1 inch.

Place the butternut squash on a large baking tray, drizzle generously with oil, salt, and pepper, toss, and place in the oven for 35-40 minutes until soft through and starting to brown on the edges.

In the meantime, add coconut oil to a large pan on medium heat. Once melted, add finely chopped onion. Stir and fry for a few minutes, then add crushed garlic and grated ginger. Cook for a further minute.

Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric, and chilli powder. Cook for 30 seconds until fragrant, adding more oil if needed to prevent burning.

Add the chopped tomatoes, coconut milk, and vegetable stock. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend until smooth, or use a food processor. Transfer back to the pan.

Add the chickpeas and cook for a further 5-10 minutes until thickened and creamy. Taste the sauce and season with salt and pepper. Adjust spiciness with extra chilli powder if desired.

Add the roasted butternut squash, stir and serve. Top with chopped fresh coriander and serve with basmati rice.