• Heat the olive oil in a large saucepan over medium heat. Stir the squash into the oil to coat all the chunks. Cook the squash in the oil until the edges start to turn golden. This should take about 8-10 minutes. Continue to stir occasionally.
• Add the spice mix, garlic and onion to the pan and continue to cook until the onions and garlic are soft and fragrant about 5 minutes. Pour the chopped tomatoes and drained chickpeas into the pan and stir well. Taste and adjust the seasoning. Stir in the coconut milk, bring to a gentle simmer and continue to simmer for about 15 minutes, until the chunks of squash are tender.
• Remove the pan from the heat and stir in the spinach, coriander and maple syrup if using. Cover with a lid and let the spinach wilt into the curry. Finish with a squeeze of lime juice.
• Divide between bowls and serve over rice with homemade naan.

To make the crispy shallots- in a small saucepan heat up the oil to 180ºC. Very gently drop the thinly sliced shallots into the hot oil and fry until the shallots are crispy and golden about 2 minutes. Use a fork or slotted spoon to lift the crispy shallots out of the oil and drain on a paper towel. Sprinkle with sea salt.