Step 1

Peel and chop your Kabocha squash into 1 inch chunks.

Step 2

In a large pot, heat a pan to medium heat, and add your oil. Saute the onions, garlic and ginger for 3-5 minutes, until fragrant.

Step 3

Add the squash, water, Massaman curry paste, turmeric, cumin, and red pepper flakes. Stir to combine, then cover and cook for 15-20 minutes, until the squash is tender.

Step 4

Remove the pot from the heat, then use an immersion blender to puree the squash.

Step 5

Stir in the coconut milk and the chickpeas.

Step 6

Season the whole thing with salt, and you're done!

Step 7

Serve over basmati rice, and garnish with fresh cilantro.