ROASTED BUTTERNUT AND CHICKPEA CURRY

Curry:

1. Preheat the oven to 200°C. Cut off both ends of the squash, peel it, and cut it in half lengthways. Then, cut it into roughly equal-sized cubes, about 1 cm each.
2. Place the squash cubes on a large baking tray. Drizzle generously with olive oil, salt, and pepper. Toss the cubes to coat them evenly and place them on one half of the baking tray.
3. On the other half of the tray, add the chickpeas. Drizzle them generously with olive oil and sprinkle with optional cayenne pepper, salt, and pepper. Top with red onions.
4. Place the tray in the oven and bake for 35-40 minutes until the butternut squash is soft and starting to brown on the edges. The chickpeas should be crispy and perfectly cooked within 10-15 minutes. Remove them from the oven and set aside.
5. Meanwhile, start preparing the curry. Add coconut oil to a large pan over medium heat. Once melted, add finely chopped onion. Stir and fry for a few minutes, then add crushed garlic and grated ginger. Let it cook for a further minute.
6. Add all the spices - curry powder, garam masala, ground cumin, cumin seeds, turmeric, and chili powder. Cook for 30 seconds until fragrant. If needed, add a little more oil to prevent burning.
7. Add the chopped tomatoes, coconut milk, and vegetable stock to the pan. Bring it to a gentle simmer and let it cook for 10 minutes. Use a handheld blender or a food processor to blend the mixture until smooth.
8. Add two-thirds of the chickpeas (reserving about one-third for plating) and cook for an additional 2-3 minutes. The sauce should thicken and have a creamy, orange color. Taste the sauce and season with salt and pepper.
9. Stir in two-thirds of the roasted butternut squash (reserving about one-third for plating). Serve the curry, and top it with the remaining roasted butternut squash and chickpeas. Garnish with freshly chopped coriander. Serve with basmati rice and your favorite sides.