Butternut and Chickpea Curry

• 1 butternut squash— peeled and diced
• 3 tablespoon sunflower oil— or vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon chilli flakes
• 1 onion— finely chopped
• 3 cloves garlic— minced
• 1 inch fresh ginger— minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon chilli powder— optional
• 1 tablespoon tomato puree
• 1 tablespoon mango chutney
• 400 g chickpeas— 1 can, drained and rinsed
• 1/2 teaspoon fine sea salt
• 160 ml coconut cream
• 60 ml vegan yoghurt
• 1 lime— juiced

For Serving

• 1 bunch fresh coriander
• 150 g cooked basmati rice(optional)