Pumpkin Curry with Coconut Milk (Easy Weeknight Dinner) - Quickie Recipe

Ingredients

• 1 tablespoon coconut oil or neutral oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2-3 tablespoons vegan red curry paste
• 1 1/2 lb (680 g) peeled pumpkin or winter squash, cut into 1-inch cubes
• 1 can (13.5 oz/400 ml) full-fat coconut milk
• 1 cup (240 ml) low-sodium vegetable broth
• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• 1 tablespoon gluten-free tamari
• 1 teaspoon brown sugar or coconut sugar
• 1/2 teaspoon fine salt, plus more to taste
• 2 cups (60 g) baby spinach
• 1 tablespoon fresh lime juice, plus wedges for serving
• 1/3 cup fresh Thai basil or regular basil leaves
• Steamed jasmine rice, for serving