Heat a teaspoon of olive oil in a small pan and add quarter of a diced onion and half a red pepper. Stir occasionally and cook gently for about eight minutes until softened. Stir in 20g (two desertspoons), of korma curry paste and cook for one minute. Stir in 150g peeled and chopped butternut squash or use 150g frozen butternut squash chunks, 80g canned chickpeas and 150ml stock. Simmer for 15 minutes. Serve in a bowl with a squeeze of lime or lemon juice, a tablespoon of plain yoghurt and with a warmed naan bread or warmed wholemeal pitta bread on the side.