Preheat the oven to 200°C/400°F.
Toss the cubed squash with the olive oil, cumin, kashmiri chilli powder, cinnamon, salt and black pepper. Bake on a baking sheet for 30-35 minutes, turning half way through until tender to the fork.
5-6 cups peeled butternut squash, 1 tablespoon olive oil, ¾ teaspoon kosher salt, ½ teaspoon ground cumin, ½ teaspoon ground kashmiri chilli powder, ¼ teaspoon ground cinnamon, ¼ teaspoon freshly ground black pepper
To make your curry paste, mix together in a small bowl; cumin, coriander, kashmiri chilli, turmeric, black pepper, fenugreek leaves, cinnamon and salt. Stir in the tomato paste/puree to make your paste.
2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground kashmiri chilli powder, ½ teaspoon turmeric powder, ½ teaspoon freshly ground black pepper, ¼ teaspoon ground cinnamon, ½ teaspoon fenugreek leaf, 1 teaspoon kosher salt, 4 tablespoons tomato paste
Meanwhile, heat the oil in a pan over medium heat and saute the onion until golden at the edges (about 10 minutes) then add the garlic and ginger and saute for another minute, until fragrant.
1 tablespoon olive oil, 1 large yellow onion, finely diced, 3 garlic cloves, 1 inch chunk of ginger
Add the curry paste to the onion mixture and continue to cook out for a couple of minutes to temper the spices, stirring regularly.
Add the red lentils, coconut milk and water and bring to the boil. Turn down the heat and simmer uncovered for 20 minutes, or until the lentils are tender.
½ cup dried red lentils, 1 can coconut milk, 2 cups water
Stir in the roasted butternut squash and chickpeas and simmer for a further 5 minutes.
1 can chickpeas, drained and rinsed
Serve with rice and naan, yogurt and chopped cilantro, if using.
fresh cilantro, basmati rice, yogurt, naan