To make the cashew cream: put ½ cup cashews in a mug or bowl and cover them with boiled water. Soak while the dish is cooking.
Warm the oil in a large saute pan over medium-high heat. Add the spices, onion, garlic and ginger and cook for 1-2 minutes. Lower the heat to medium and cook for 5 minutes, occasionally stirring.
Add the butternut squash, tomatoes and salt, and bring into a boil. Lower the heat to simmer, cover the pan and cook until the butternut is tender, about 10 minutes. Add the chickpeas and cilantro.
Drain the cashew and put them in a blender (Ninja) with ¾ cup filtered water, lemon juice from ½ lemon (optional) and a pinch of salt. Blend until smooth and creamy. Pour the cream into the pan and raise the heat to medium-law. Cook for 5 minutes.
Remove from the heat and serve with Basmati rice (and if you have any, a small cucumber salad mixed with yogurt.)