Easy vegetable curry: Bake squash with 2 t cumin, 2 t coriander, 2 t curry powder at 190 C 40 mins. Stir fry onions, 2 clove garlics, ginger, chilli, coriander stalks (leaves for garnish). Add 5 chopped tomatoes, chickpeas. Add water, bring to boil, simmer 20 mins. Add baked squash and spinach in. Serve with rice.