Cut peeled butternut into 1.5cm [0.6 inches] dice.
Heat some vegetable oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry gently until soft.
Add grated ginger and garam masala. Fry gently for another minute or so.
Add butternut dice, chopped tomato, vegetable stock, tamarind paste. Bring to the boil. Cook covered for 20-25mins under medium heat until butternut is cooked (it should still have a bite). Don't forget to stir from time to time so that the vegetables do not stick to the bottom of the pan.
When done, stir the baby spinach with the vegetable and cook until wilted. Add drained chickpeas and cook for a few more minutes until heated through. Season with lime juice and salt if needed.
Serve with rice, topped with fresh coriander, naan bread and some (dairy-free) yoghurt.