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Preheat the oven to 180°C/350°F/gas 4.
Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks.
Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized.
Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over.
Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly.
Tip it all into a blender, add the coconut milk and blitz until very smooth.
Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened.
Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice.
Preheat the oven to 150°C/300°F/gas 2.
Cover and place the pan in the oven until hot through – about 1 hour.
Nice with picked coriander leaves.