Peel and dice the butternut squash into medium cubes. If using carnival squash or pumpkin, the texture and sweetness will be very similar. Thin-skinned varieties like delicata can be left unpeeled.

Heat the olive oil in a large sauté pan or saucepan over medium heat. Add the diced squash and cook for 6–8 minutes, stirring occasionally, until the edges start turning golden.

While the squash is roasting, measure out the curry powder, garam masala, and turmeric onto a small saucer so they’re ready to go.

Add the spices to the pan and stir well to coat the squash. Let everything cook together for 2–3 minutes until the spices are fragrant and slightly toasted.

Chef’s tip: For even deeper flavour, you can toast the spices in a dry pan first before adding them to the curry.

Pour in the chopped tomatoes, chickpeas, and coconut milk. Stir thoroughly and bring to a gentle boil. Reduce the heat, cover, and simmer for 10–12 minutes until the squash is tender but still holds its shape.

Stir in the spinach or kale and cook for 2–3 minutes until wilted.

Remove the lid. If you’d like a thicker curry, simmer uncovered for 5 minutes to reduce the sauce. Season with salt and pepper to taste.

Stir in lime juice and plenty of chopped coriander. Serve hot with basmati rice or naan bread.