Preheat oven to 400F
Wash and cut the butternut squash into rough chunks, seeds removed.
Place the butternut squash on a sheet pan, drizzle with olive oil and curry seasoning ingredients (curry powder, cumin, coriander, garlic powder, onion powder). Roast for about 40 minutes or until tender
Place a large sauce pan on a medium heat. Add 1 tablespoon olive oil then red onion, garlic, ginger, coriander stalks, salt/pepper to taste and stir fry for about 10 minutes or until softened.
Add chopped tomatoes, bring to boil and reduce to a simmer, place the lid on a sauce pan and cook for about 20 minutes.
Remove squash from the oven then add to the curry. Cook for 10 minutes.
Serve with rice and Enjoy
Adapted from Jamie Oliver