Melt the coconut oil in a pan, then add the onion and soften. Add the garlic, chilli, ginger and spices, along with some salt and pepper, then stir and fry for a further few minutes.
Tip in the chopped tomatoes, coconut milk, butternut squash and chickpeas, then stir and adjust the heat to a simmer.
Finely chop a small handful of coriander stems, then stir in. Cover with a lid and cook for around an hour, stirring and adding more.
Once ready to serve, Just before stir through fresh lime juice and natural yogurt. Serve sprinkled with coriander leaves.