Hi Helen! It's super easy... it's a recipe on the BBC good food website called "Indian butternut squash curry". I made a couple of adaptations though - I added frozen spinach when I was leaving it to simmer and left out the greek yoghurt which you could still add for a creamier, thicker curry! It didn't take long at all - 30 mins tops.
I made it for 2 people so halved the recipe. I used a tblsp (15g) of Sainsburys own brand madras curry paste which worked out at 2 syns for the lot or 1 syn per portion!
BNS is free on red days and is superfree! You'd need to either leave the chickpeas out or syn them though if it's a red day xx