• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Pop the butternut squash onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the top shelf until soft and golden, 20-30 mins.
• Drain and rinse the chickpeas in a sieve.
• Trim and thinly slice the scallion.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

Little Chef's TIP: Have the kids help drain the chickpeas.

• Place a pot over medium-high heat with a drizzle of oil.
• Add the cumin, curry powder and chickpeas and cook, stirring, for 2-3 mins.
• Next add chopped tomatoes, korma paste, coconut milk, stock and ½ tsp sugar (per 2P).
• Cover and simmer, 8-10 mins.
• Once cooked, stir through the roast butternut squash.

NOTE: Adding tofu? Chop into 2cm cubes, add to the pot along with the chickpeas and cook for 6-8 mins.

• Meanwhile, place the naans onto a baking tray. 
• Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
• Once simmered, add a splash of water to loosen the curry if required. Season to taste with salt and pepper.

• Divide the creamy butternut curry between deep plates or bowls.
• Scatter over the scallion.
• Serve with warm naan alongside.