Start by roasting the butternut squash. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Cut the butternut squash in half and discard/scoop out the seeds. Lightly oil the inside of the squash then place each half face down on the baking sheet. Roast for 40 minutes- 1 hour or until a fork can go nicely through the squash.
Once the squash is done, remove it from the oven and let it cool while the rest of the curry is prepared.
Prepare the rice per package instructions. Make enough for 3-4 servings.
Add the ginger knob and the garlic (skin removed) to a food processor or blender. Blend until fine pieces form.
Heat a large pan over medium heat- add 1-2 tsp of oil. Chop up the onion, and once hot add the onion to the pan. After a few minutes add the ginger and garlic. Sauté until fragrant and slightly golden.
Add the curry paste and cumin.
Remove the skin from the butternut squash and then add the inside of the butternut squash to a food processor or blender and blend until smooth. Measure out 1 cup of puree and add to the pan. Save the rest of the butternut squash for a soup recipe or butternut squash risotto!
Add the coconut milk and crushed tomatoes to the pan, stir until no more white from the milk is showing. Simmer for ten minutes. Then add the chickpeas and the lime juice. Simmer for a few more minutes. Option to add in a large handful of spinach.
Divide the rice into 4 bowls and evenly dived the curry amongst the bowls. Option to garnish with parsley and more lime juice. Store leftovers in a sealed container in the fridge for a few days.