• 1–2 tsp sunflower oil
• 1 onion, roughly chopped
• 1 garlic clove, finely chopped
• 1 bunch of fresh coriander (optional)
• 4cm (1½in) fresh root ginger, peeled and finely chopped
• ½ butternut squash, peeled, halved, deseeded and cut into 2.5cm (1in) cubes

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1 hot red chilli (ideally Scotch Bonnet), seeds left in or removed, depending on how hot you like it, finely chopped

2 × 400g cans chickpeas, drained

400g can chopped tomatoes

400ml can coconut milk

3 tsp tamarind paste

pinch of salt

pinch of sugar (optional)

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Pour the oil into a large pan that has a lid and place over a low heat. Add the onion and garlic and cook, stirring occasionally, for 10–15 minutes, until soft. Meanwhile, cut the stalks from the bunch of fresh coriander into small pieces, if using. Reserve the leaves for a garnish, if you like.

Put the ginger, squash, coriander stalks, chilli, rinsed chickpeas, tomatoes, coconut milk and tamarind paste in the pan with the softened onion and garlic. Season with a little salt; coconut is slightly salty so you may need less than usual. Put on the lid and leave to simmer over a low heat for 20–30 minutes, stirring occasionally. When it is ready the squash should be tender and the flavours well melded. Add salt, sugar or a little more tamarind paste, to taste.

Scatter over the fresh coriander leaves, if using, and serve.