Add olive oil and chopped onion to a pot and sauté until the onions are softened.
Add crushed garlic, finely grated ginger, curry powder, ground coriander, turmeric and chili flakes and toss with the onions to toast the spices.
Add peeled and chopped butternut squash and toss to mix with the onions and spices.
Add the crushed tomatoes and coconut milk and stir in.
Bring to a simmer and then reduce the heat, cover and leave to simmer until the butternut squash is soft but firm (around 15-20 minutes).
Add chickpeas and coconut sugar (for flavor balance) and stir in. Leave to simmer for a few minutes.
Add baby spinach and stir in until the spinach is just wilted.
Serve with basmati rice and top with a sprinkle of roasted salted cashews, fresh chopped cilantro and lime wedges.