Heat the oil in a large frying pan
Fry the onion, ginger and garlic and cook for about 10 minutes, stirring regularly until the onion is soft
Next add the pepper and butternut squash and stir
Add the chickpeas
Add the curry paste and stir well
Then add the tomatoes and vinegar
Add about 150ml water and stir (rinse out your tomato tin with the water)
Put the lid on your frying pan, or place in a casserole
Cook on a gentle heat on the hob for 30 minutes
Add the peas
Bring back to the boil and simmer for a further 5 minutes
Serve with rice or Nan bread