Butternut Squash Curry

Preheat the oven to 200C (400F)
Peel and cut into cubes the butternut quash. Transfer to a baking tray or baking dish, drizzle some olive oil and salt and bake for about 30 minutes. Depending on how big you cut the cubes, it will need longer or shorter.
1 butternut squash
While the squash is roasting, roughly chop the shallots, carrot, ginger and garlic clove. Add coconut oil to a frying pan and the chopped veggies. Stir-fry until the shallots soften and the rest start to golden.
1 tablespoon coconut oil, 3 shallot, 1 garlic clove, 1 thumb-sized ginger piece, 1 carrot
Once the butternut squash is roasted and the veggies are ready, transfer just half of the butternut squash and all the stir-fried veggies to a blender jug with the stock. Blend until you have a smooth consistency.
1 ¼ cup stock
Heat some coconut oil in a pan and add red curry paste and a little bit of coconut milk. Stir for a couple of minutes.
1 tablespoon red curry paste
Add the blended mixture, the rest of the coconut milk, chickpeas, soy sauce, and the other half of the roasted butternut squash still in cubes.
1 ½ cup coconut milk, 1 tablespoon soy sauce, 9 oz chickpeas
Leave simmering for 10 minutes, add toasted cashews, and chopped coriander, drizzle some fresh lime juice, and serve.
A handful coriander, A handful cashews, Lime juice, Salt to taste