Life Style: 500g butternut squash, peeled and cut into 1cm half-moon pieces

2 tbsp vegetable oil

25 grams fresh ginger, peeled and finely chopped

4 large garlic cloves, finely chopped

1 onion, finely chopped

1 small red chilli, seeded and finely chopped if desired, plus extra for serving (optional)

4 tbsp thai red curry paste

1 tsp ground turmeric

2 x 410 g cans jackfruit, drained and chopped

400g tin light coconut milk

400g tin chickpeas, drained and washed

1 vegetable stock pot, made up to 250ml

1 tsp soft light brown sugar

½ lemon, juiced

10 grams fresh coriander, coarsely chopped

2 tsp dry coconut

Steamed Jasmine Rice, for serving (optional)

Preheat the oven on Gas 7, 220°C, Fan 200°C. Toss butternut squash with half the oil on a large baking tray; Add spices. Roast for 35-40 minutes until it is soft and charred at the edges.

Meanwhile, heat remaining oil in a large saucepan over medium-high heat. Sauté ginger, garlic, onion and chilli (if using) until lightly browned, about 5 minutes. Add curry paste and turmeric; Cook for 2 minutes or until fragrant.

Add jackfruit, coconut milk, chickpeas, stock and sugar. Bring to the boil, then reduce heat to low and simmer for 15-20 minutes until thickened and reduced. Stir in roasted squash; Add spices and squeeze lemon juice. Sprinkle chopped coriander and desiccated coconut. Serve with additional chopped chilli and jasmine rice if you wish.