|butter — or extra olive oil
|medium onion — diced
|fresh ginger — grated
|garlic cloves — chopped
|cinnamon stick — snapped in half
|cardamom pods — crushed to release seeds
|dried chilli flakes
|ground nutmeg — ground
|curry powder — medium-hot
|honey — or maple syrup
|chickpeas — drained
|butternut — cut into 2cm cubes
|salt and freshly ground black pepper
|fresh lemon juice — to taste
|fresh coriander — chopped, to serve
|roti — to serve
|basmati rice — to serve
Heat the olive oil and butter in a medium-size saucepan over medium-high heat. When the butter foams, add the onion and cook for 5-8 minutes, stirring often, until the onion softens and is golden. Add the ginger, garlic and spices and cook for 2-3 minutes or until fragrant. Take care not to let the garlic burn. Add the honey, maple syrup or sugar, coconut milk and ground almonds, stir well and bring to a simmer.
Remove from the heat and take out the cinnamon stick and cardamom pods. Put the mixture in a blender and allow to cool for a few minutes before blending until smooth. Return to the pan.
Add the butternut or pumpkin and chickpeas to the sauce, then leave to simmer with the lid off for 15-20 minutes or until the butternut is tender. Once the butternut is cooked and the sauce has thickened, stir in the spinach or peas and season with salt and pepper. Add extra honey, maple syrup or sugar or a squeeze of lemon juice if using.
Prepare the rice according to the packet instructions then spoon into warmed bowls. Add the curry topped with fresh coriander and rotis on the side.