From My Bowl

Aromatics: Warm the coconut oil in a large sauté pan or pot with a lid over medium heat. Add the shallot, garlic, and ginger and sauté for 3 minutes, until beginning to brown slightly. Add the curry paste and cilantro stems and sauté for an additional 1-2 minutes to bring out the flavors in the curry paste.
Make the Sauce: Add the pumpkin puree, sugar, salt, coconut milk, and water to the pan. Mix well and bring to a simmer, stirring occasionally to ensure the sugar dissolves.
Add the Veggies: Carefully add the squash, bell pepper, and chickpeas to the pot and mix well. Cover with a lid and bring to a rolling boil.
Simmer: Remove the lid from the pan and simmer over medium heat for 15 to 20 minutes, stirring occasionally. If the curry starts to splatter, reduce the heat to medium low. The curry is finished when the squash can easily be pierced with a fork and the liquid has thickened to your liking.
Season & Serve: Turn off the heat and stir in the lime juice, plus any additional salt to taste if necessary. Serve over warm rice and top with the remaining cilantro leaves. Store any leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.