Preheat the oven to 200°C fan.

Tip the squash into a large roasting tray and toss with the neutral oil, salt, pepper, turmeric, curry powder, cinnamon and chilli powder. Roast for 30–35 minutes, until soft and lightly caramelised.

Heat one tablespoon of coconut oil in a heavy-based pan over a medium heat. Add the cumin seeds and black mustard seeds and cook for 30 seconds, until they begin to pop. Add the onion, garlic and green chilli and cook for 8 minutes, stirring regularly, until soft and fragrant.

Stir in the turmeric and curry powder and cook for 30–60 seconds, letting the spices bloom.

Pour in the coconut milk, chickpeas with their bean stock, and the honey or maple syrup. Bring to a gentle simmer and cook for 12–15 minutes, until thickened and creamy. Squeeze in the lime juice for the final couple of minutes. Season to taste.

Tip in the roasted squash and spinach, stir to combine and cook until wilted - about 3 minutes.

Divide between serving bowls and serve with rice, naan, or both!