Heat the oven to Gas 6, 180°C fan, 200°C.
Coat the squash with a little sunflower oil, sprinkle with the curry powder and mix together. Spread onto a baking sheet and roast in a preheated oven for 30 minutes.
Put ¼tsp curry paste on each tomato half, pressing gently into the flesh with the back of the spoon. Place onto a baking sheet and cook in the oven for 10-15 minutes.
Add a dash of oil to a large pan and brown the onion. Add the chickpeas (drained) and remaining curry paste. Cook for 3-5 minutes. Add the roasted squash, coriander and cottage cheese and mix well.
Cook the rice according to pack instructions and serve with the curry and tomatoes.
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