Fragrant squash curry | Jamie Oliver recipes

Ingredients

• 1 butternut squash (1.2kg)
• olive oil
• 1 onion
• 2 cloves of garlic
• 4cm piece of ginger
• 1 teaspoon coriander seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon medium curry powder
• 300g ripe cherry tomatoes
• 2 tinned pineapple rings in juice
• 1 x 400ml tin of light coconut milk
• 1 x 400g tin of chickpeas
• optional: 2 sprigs of coriander, to serve