Roasted butternut, turmeric & coconut curry - Good Food Middle East

Ingredients

• 2 tbsp olive oil
• 2 tsp medium curry powder
• 350g butternut squash, finely chopped
• 400g can coconut milk
• 400g can chickpeas, drained and rinsed
• 1 tbsp honey
• 90g turmeric & ginger root paste or ginger and garlic paste mixed with 1 tsp turmeric
• 1 lime, cut into wedges
• coriander, chopped
• naan bread, to serve (optional)