Take the skin off the butternut squash, chop into small pieces and set aside. Butternut squash is a hard vegetable so don't make the pieces too big or they'll take a very long time to cook.
Slice the peppers into rings and then chop the rings into quarters. Set aside.
Finely chop the white onions. In a large pot put a bit of oil and then add the onions. But don't turn the heat on yet.
Very finely chop the chillies, lemon grass and coriander stalks (save the leaves for later). And grate the piece of ginger.
Turn the heat on under the onions and fry until they start to soften. Then add the butternut squash, peppers, chillies, lemon grass, coriander stalks and ginger. Mix well.
Then add 1 tsp onion powder, 1/2 tsp garlic powder, 2 heaped tsp curry powder, 2 heaped tsp ground cumin, 1 tsp paprika, 2 tsp dried mixed herbs, 1-2 tsp chilli powder (depends how much heat you want, remember you already have fresh chillies in there), 1 tsp ground coriander, 1/2 tsp salt, a good amount of ground black pepper and the vegetable stock pot or stock cube. Mix very well.
Add the chickpeas and tomatoes, mix well again. Put the lid on the pot, turn down to low and simmer for 1 hour. Or until you can easily cut through the butternut squash with a spoon.
Chop the coriander leaves and add them to the curry. Mix well and serve. We eat this curry with lime and coriander rice, but you can eat it with whatever you want.
