Preheat the oven to 200°C.

Peel and halve the butternut squash. Scoop out the seeds and discard. Dice the butternut squash into 3cm cubes. Drain the chickpeas and combine with the squash in a bowl.

Toss with a few glugs of olive oil, season with salt and add 1 tbsp of curry powder. Chuck in the oven for 25 mins until the chickpeas are crispy and the squash is tender.

Meanwhile, dice the onion, garlic, chilli and ginger. Preheat a large sauté pan over a medium-high heat. Sweat off the veggies in a dash olive oil with a pinch of salt for 5 mins.

Add the remaining curry powder and cook for 1 min before adding the tomato purée. Cook for another 5 mins. Add the coconut milk and bring to a simmer.

Add the squash and chickpeas and stir through the rice. Roughly chop the coriander and fold through the mix. Allow to cool.

Top with the pastry, brush with oat milk and bake for 25-30 mins until puffed and golden.

Allow to cool for 10 mins and serve.