1. Roast the Squash: Preheat the oven to 400°F (200°C). Place the squash cubes on a parchment-lined tray. Drizzle with 2 tablespoons oil, season with salt and pepper, and toss well. Roast 25–30 minutes, stirring once, until golden and tender.
2. Cook the Base: While the squash roasts, heat the remaining 1 tablespoon oil in a large pan over medium heat. Add the onion and cook 5–6 minutes until soft.
3. Add Aromatics: Stir in garlic and green chili. Cook 1–2 minutes until fragrant.
4. Spice It Up: Add chopped tomatoes, cumin, coriander, and chili powder. Stir well and let simmer 8–10 minutes until the sauce thickens slightly.
5. Combine: Add the roasted squash to the sauce. Stir gently and let it warm through for 2–3 minutes. Adjust seasoning if needed.
6. Serve: Spoon into bowls, scatter with fresh cilantro, and serve with rice or warm flatbread.

Flavor Twists

• Stir in a splash of coconut milk for a creamier curry.
• Add spinach or kale at the end for extra greens.
• Toss in a handful of chickpeas to make it more filling.
• Try serving with quinoa instead of rice for a different texture.