Preparation

1. Pre-heat oven to 177°C (350°F). Grease a baking sheet with nonstick spray.

2. In a mixing bowl, combine the squash and chickpeas and 5 ml (1 teaspoon) of the curry powder and 5 ml (1 teaspoon) of the gram masala. Add 15 ml (1 tablespoon) of the ghee or oil. Sprinkle lightly with salt, and mix until it is all coated. Spread on the baking sheet and roast until tender, about for 25 minutes. Remove from heat and set aside.

2. Place a saucepan over medium-high heat and add the remaining oil or ghee, cumin, and mustard seeds. When the seeds start to spit, add the onions and cook until translucent. Reduce heat to medium and add the ginger-garlic paste. Stir, making sure you don’t burn the paste, for about 20 seconds. Remove pan from heat and add remaining curry powder, garam masala, onion powder, and garlic powder. Stir until the spices are fragrant, 10 to 20 seconds.

3. Return pan to heat, add coconut milk, and heat to a bare simmer. Add the tomato cook for 15 to 20 mins on medium low, stirring occasionally, to let the flavors develop.

4. Fold in the  vegetables to the coconut masala and stir gently until reheated. Finish with cilantro. If desired, serve with plain rice, roti or naan.