First step: Prepare the vegetables

1. Peel and finely slice the onion.
2. Mince the garlic and ginger. 
3. Peel the butternut squash, remove the seeds, and cut the flesh into bite-sized cubes of roughly 2–3 cm.

Second step: Cook the aromatics and spices

1. Heat the oil in a large pot or deep pan over medium heat, then add the sliced onion and cook for 3–4 minutes until softened and translucent. 
2. Add the minced garlic and ginger and cook for another minute until fragrant.
3. Add all the spices: curry powder, garam masala, chili powder, turmeric, cumin and black pepper and stir constantly for about 30 seconds until the spices are fragrant and toasted.

Third step: Build the sauce

1. Add the chopped tomatoes and water to the pot.
2. Stir well until everything is combined and bring to a gentle boil.

Next, simmer the squash

1. Add the butternut squash cubes to the sauce and stir to coat them in the curry base.
2. Reduce the heat to a steady simmer, cover with a lid, and cook for 15 minutes until the squash is completely tender when pierced with a fork.

Finally, add chickpeas and spinach

1. Add the drained chickpeas and coconut milk to the pot. 
2. Stir gently and cook for a further 4–5 minutes until the chickpeas are warmed through.
3. Generously add the spinach in the end and watch them wilted completely into the sauce.
4. Season with salt and pepper, then squeeze the juice of half a lime over the curry and stir through.
5. Taste and adjust: more lime for brightness, more salt if needed, a pinch more chili powder if you'd like more heat.

Garnish & Serve

• Serve hot over steamed rice or with warm naan, topped with fresh coriander and extra lime wedges on the side.