Heat the oil in a large saucepan over a medium heat. Add the onion and cook for about 8 minutes until softened, then add the grated garlic and ginger and cook for 2 minutes more until fragrant.

Add the cumin, turmeric, garam masala, chilli powder and cinnamon, along with a splash of water, and stir to create a paste. Cook for 1–2 minutes until fragrant.

Add the sweet potato, squash or pumpkin chunks, along with the coconut milk and veg stock. Bring to the boil, then reduce the heat and simmer, uncovered, for 25–30 mins until the liquid has reduced right down and the starch has leached from the sweet potatoes (or squash or pumpkin cubes) to create a thick sauce. They should be soft enough that a cutlery knife can be inserted into the centre easily.

Stir in the peanut butter until it mellows into the sauce. If your peanut butter is particularly thick, try mixing it with a splash of water first to loosen it into a runnier paste so it is easier to stir in. Add the spinach, sugar snaps and chickpeas, along with their stock – you may need to add the spinach in batches. Mix well to combine, then simmer for 2–3 minutes, or until the spinach has wilted.

Add the lime juice and most of the coriander, saving a handful for a garnish. Check for seasoning, adding salt, pepper and more lime juice if desired.

Serve the curry into bowls, and top with the remaining coriander, along with a dollop of yoghurt, some mango chutney and a scattering of roasted nuts for crunch if you fancy. Serve with cooked rice and naans or flat breads for something even heartier, if you like.