Fill and boil your kettle. Trim and peel the onion, then finely slice it. Halve the squash and scoop out the seeds (see our tip on how to make the most of them). Chop the squash into 1-2cm chunks. No need to peel the squash, unless you prefer to.

Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and simmer for 25 mins till the rice has absorbed the water and is tender. Take the pan off the heat and let the rice sit in the pan, lid on, for 5-10 mins to steam and finish cooking.

While the rice cooks, put a large pan on a medium heat. Add 1 tbsp oil, the onion and a pinch of salt. Fry and stir for 5 mins to brown the onion a little.

Add the squash to the pan with a pinch of salt and stir to mix. Pop on a lid (or use a baking tray if you don't have a lid) and cook for 10 mins, till the squash starts to soften. Stir now and then, and turn the heat down a little if it starts to brown.

Drain the black chickpeas and set them aside. Slice the kale leaves off their cores, then finely shred the leaves.

Stir 1 tbsp korma spice blend and 1 tsp turmeric into the veg. Cook, stirring for 2 mins. Add the tomato sauce and crumble in the coconut cream. Tip in the black chickpeas and the tin of chopped tomatoes. Half-fill the tin with around 200ml cold water and pour it into the pan. Pop the lid back on, bring to the boil, then turn the heat down a little and simmer for 15 mins, stirring occasionally, till the squash and chickpeas are tender.

After 15 mins, stir in the kale. Cook for 3-4 mins, without the lid (this helps keep the kale green), till the kale has wilted. Taste the curry and add a pinch more salt if you think it needs it.

Fluff the rice with a fork and divide it between a couple of warm bowls or plates. Top with the curry and serve.