Creamy Butternut Squash and Chickpea Curry (v)

Yes I like curry. I like it a lot. Especially when it's creamy and unctuous and spicy. Which this one is...

For 4-6 portions you need:
1 butternut squash, cut into a 1.5cm dice
1 large onion, chopped
3 tbsp korma curry paste
1 tin coconut milk
1 tin chopped tomatoes
1 tin chickpeas, drained
1 chilli, sliced
1 tsp sugar
1 tbsp oil
large handful roughly chopped corriander

Fry the onion for a few mins and then add the squash and curry paste. Cook out for 2-3 mins. Add everything else aside from the corriander and cook for 15-30 mins till the squash is tender. Serve with paratha and topped with the corriander.