Add the onion, celery, garlic, ginger and sweet potato to the hot pan and fry for 5 minutes until they start to soften and colour.
Turn down to a medium heat and add the coriander, cumin, garam masala, madras powder, chilli flakes, black onion seeds, black pepper, turmeric and salt.
Cook for 2 minutes, stirring to prevent the spices from catching on the bottom of the pan, which will make the curry taste bitter.
Add the tomato paste, chopped tomatoes, coconut milk, stock and sweet chilli sauce. Stir well.
Bring to the boil, then turn down and simmer for 20-30 minutes, until the vegetables are tender.
Blend until smooth using a food processor or stick blender, then transfer back to the pan and keep warm.
For the squash
Preheat the oven to 180C (160C fan, 320F).
Meanwhile, spread butternut squash on a non-stick baking tray and sprinkle with the onion seeds. chilli flakes and salt. Add the oil and mix well.
Roast in the oven for 20-25 minutes or until tender and golden.
To finish
Add the chickpeas, coriander and spinach to your sauce.
Add the roasted butternut squash and stir through.
Serve garnished with a sprinkle of onion seeds and coriander leaf.
Video
Notes
I suggest your enjoy this curry with paratha or naan bread, popadoms and boiled rice.This reipe is adapted and re-written from a black bean dopiaza supplied by Friska Foods and OVO Energy.