500g/1lb 2oz butternut squash, peeled, seeds removed, flesh cut into 4cm/1Β½in cubes
2 tsp ginger paste (available from Asian supermarkets, or make your own by crushing or blending fresh ginger to a rough paste, adding water if necessary to loosen)
1 small onion, chopped
200g/7oz canned chickpeas, drained and washed
large pinch ground asafoetida
1 bay leaf
1 heaped tsp ground coriander
2 level tsp ground cumin
1 tsp ground fennel seeds
1 tsp ground garam masala
Β½ tsp panch phoran (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds), available from Asian supermarkets, also known as Bengali five-spice
salt, to taste
sugar, to taste
Β½ tsp ground turmeric
3 tbsp vegetable oil