Roasted squash and chickpea korma

Heat the oven to 220C, gas mark 7. Carefully peel, halve and deseed the butternut squash. Cut into chunks, add to a bowl and toss with 2 tbsp vegetable oil and season. Spread onto a large baking tray and roast for 20 minutes. Meanwhile, add the chickpeas to the same bowl and toss with 1 tbsp vegetable oil and season. After 20 minutes, turn the squash, add the chickpeas and roast for a final 15-20 minutes, until the squash is golden and tender.

Meanwhile, heat 1⁄2 tbsp vegetable oil in a large pan. Gently fry the onion for 5 minutes until softened. Add the garlic cloves and ginger; fry for 2 minutes. Add the Patak’s Korma Spice Paste and fry for a further 2 minutes. Pour in the water and cook until evaporated. Add the coconut milk and the vegetable stock to the pan; simmer for 10 minutes.

Spoon in the roasted squash, chickpeas and ground almonds. Simmer over a medium-low heat for 5 minutes. Take off the heat and stir in the non-dairy yogurt alternative. Scatter with coriander leaves and serve with steamed basmati rice, Patak’s Lime Pickle and Patak’s Plain Pappadams., if liked.