Add a spalsh of sesame oil to a medium pan and add the chopped onion. Cook for about 5 minutes until soft.
Add the sliced garlic.
Add 1 tablespoon of garam Masala powder.
Add the diced butternut squash and give everything a good stir to make sure the veg is coated in spice.
Add the chopped tomatoes, the stock and the chickpeas and stir.
Drop the pan to a low heat and leave to simmer for 20 minutes.
In a small pan over your second hob, add 1 table spoon of sesame oil on a low heat.
Add the pumpkin seeds and the chili flakes.
Toast for about 5-7 minutes
Whilst the curry is simmering and the seeds toasting, in a manual blender add the yoghurt, the mint leaves, squeeze the lemon wedge and season with salt and pepper. Blend it up with around 20 pulls.
For the last 5 minutes of the curry cooking, throw in a handful of fresh coriander.
Serve the curry in a bowl, the seeds in a separate bowl along with another bowl for the riata.
Sprinkle the desired amount of seeds in each serving bowl to add a little heat and some crunch.