Chop the squash or pumpkin into chucks. Peel and cut the ginger into matchsticks. Chop the coriander stalks keeping the leaves whole.
Add oil to the pan and add ginger, garlic, onions and chilli. soften. Add the coriander stalks, turmeric, tomatoes and coconut milk. Bring to a boil then add the pumpkin and chickpeas.
Reduce to a low heat, cover after adding a splash of water to stop it getting too dry. Simmer for 45 mins.
Serve with rice. Scatter with coriander leaves