Chickpea and Butternut Squash Curry

Heat the oil in a large, lidded frying pan or casserole dish.
Peel and finely slice the onion and add to the pan. Peel and crush the garlic cloves, and add to the pan along with the ginger. Fry over a gentle heat for a minute or two.
Separate the leaves from the stalks of the coriander. Set aside the leaves for later, and finely chop the stalks.
Add the turmeric, coriander stalks, lemongrass, finely sliced chillis and the zest of the lime to the pan and fry for a minute or two, still over a gentle heat.
Peel the butternut squash and cut into 1cm(ish) cubes. Drain and rinse the chickpeas. Add both the chickpeas and squash to the pan, followed by the vegetable stock. Cover and simmer for 10-12 minutes until the squash is almost cooked through.
Add the coconut milk, and season well with salt, then leave uncovered and simmer for a further 8-10 minutes until the sauce has reduced and the squash is completely cooked.
Add the juice of half the lime, finely chop the coriander leaves and stir through, then taste and add more salt or lime juice if required. Serve with fluffy rice.