Heat the garlic oil in a pan on a medium heat, and then add the butternut squash - allow it to fry a little in the oil.
Add the paprika, cumin, garam masala, ginger, dried chilli flakes and cinnamon and mix to coat the squash. Cook for a minute until you can really smell the spices.
Pour in the coconut milk, tomato puree, salt and pepper, stir well, then add in the chickpeas. Cook until the squash is cooked through which should take about 10 minutes.
Stir in the spinach (and optionally the lemon juice) until wilted.
Mix in the yoghurt and allow to thicken to your liking on a low heat.
Serve up with rice.