Heat the coconut oil in a pan or wok. Fry the pumpkin and onion for about 3 minutes, stirring occasionally.
Add garlic, ginger and curry paste and cook for about 1-2 minutes longer. Then add coconut milk, bring to a boil and simmer for 10 minutes over medium heat, stirring occasionally.
Add spinach and chickpeas and simmer for further 5 minutes until the spinach has wilted. Add a little water, if needed. Season with salt, pepper or chili to taste. Add a squeeze of fresh lemon or lime juice, if you like.
Serve your curry with rice (or other grains of choice) and top it with cashews and sesame seeds.*
Optionally, you can toast the cashew nuts and sesame seeds in a pan without adding any oil until golden-brown and toasty.
Leftovers keep well in a sealed container in the fridge for up to 5 days, or you can freeze it for even longer.
Nutrition is calculated automatically and should be used as estimate.