Tender cubes of pumpkin and hearty chickpeas simmer in a rich coconut milk broth, built on a fragrant base of garlic, ginger, and minced lemongrass that fills the kitchen with aroma. Red curry paste, turmeric, and a touch of cinnamon and cayenne bring warmth and depth, while a handful of baby spinach folds in at the end for color and freshness. A bright squeeze of lime juice at the finish balances all that coconutty richness, and the whole thing spooned over brown rice makes for a deeply satisfying bowl. Finished with torn cilantro and extra lime wedges, this one is a great pick for a plant-based dinner rotation, delivering serious curry-house flavor without much fuss. It's the kind of dish that tastes like it simmered all day, even though it comes together in one pot in well under an hour.
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Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic, ginger, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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