Butternut squash curry with chickpeas

Name: Butternut squash curry with chickpeas
Ingredients: 3 tbsp vegetable oil; 2 tbsp black mustard seeds; 1 tbsp cumin seeds; 12 cardamom pods, split; handful of curry leaves; 2 large onions, chopped; 5 garlic cloves, grated; 5cm/2in piece fresh root ginger, finely grated; 2 tsp ground turmeric; 1 tsp ground cumin; 2 tbsp ground coriander; 1 litre/1¾ pint hot vegetable stock; 1kg/2lb 4oz peeled, deseeded butternut squash (prepared weight), cut into 2.5cm/1in chunks; 250ml/9fl oz coconut cream; 2 x 400g tins chickpeas, drained and rinsed; 200g/7oz green beans, cut into 2.5cm/1in lengths; 3 x 250g/9oz pouches ready-cooked pilau rice; cucumber, tomato and red onion salad