Step 1: Heat the coconut oil in a large pot or deep skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Step 2: Stir in the minced garlic and grated ginger. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
Step 3: Add the curry powder and turmeric. Stir constantly for about 1 minute to bloom the spices in the oil, which enhances the flavor of the pumpkin and chickpea curry.
Step 4: Add the cubed pumpkin and chickpeas to the pot. Stir well to ensure every piece is coated in the spice mixture.
Step 5: Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
Step 6: Cover the pot and simmer for 15-20 minutes, or until the pumpkin chunks are tender when pierced with a fork but still hold their shape.
Step 7: Remove from heat and stir in the baby spinach and lime juice. The spinach will wilt in the residual heat. Season your pumpkin and chickpea curry with salt and pepper to taste.
Step 8: Serve warm over rice and garnish with fresh cilantro.