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Peel and chop your Kabocha squash into 1 inch chunks.
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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.
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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.
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Remove the pot from the heat, then use an immersion blender to puree the squash.
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Stir in the coconut milk and the chickpeas.
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Season the whole thing with salt, and you're done!
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Serve over basmati rice, and garnish with fresh cilantro.