This pumpkin curry is so quick to make, and we found it even better using two pumpkin varieties - one where the flesh breaks down a little to thicken the sauce, and the other which holds it's shape for a chunky bite here and there.
Heat a good splash of oil and cook the onions until soft, for about 10 minutes. Add the garlic and stir for another minute.
Add the spices and cook for a minute (add a splash of water if you are worried about burning the spices).
Add the pumpkin and coconut milk, give it a stir and let it come to a gentle simmer. Allow to bubble over a low heat for 10-15 minutes, until it's cooked through but not breaking down completely. (If using the chickpeas, add towards the end of cooking to heat through).
Add the lime juice, and salt to taste.
Stir through most of the coriander, reserving a little, then garnish with the remaining coriander and serve with rice