Heat large pan or wok over a medium heat and spray well with 1 kcal spray.
Sauté the onions for 2 minutes, then add the garlic, ginger and curry powder and sauté for 2 minutes more.
Add the red pepper and butternut squash and sauté for a further 2 minutes.
Add the coconut milk, tinned tomato and stock cube (crumble the cube in).
Add in the cashew nuts and chickpeas/cannellini beans.
Stir well and bring to a boil.
Reduce heat and simmer stirring from time to time for about 15 minutes until the butternut squash is tender and the sauce has thickened slightly.
Season with salt and pepper, to taste.