Set a large skillet set over medium-high heat, add a drizzle of oil or blob of ghee and sauté the onion for 3-4 minutes, or until soft. Add the cilantro (or leave it out), garlic and ginger and cook for another minute.
Add the squash and chickpeas along with the tomato paste, curry paste, cumin and salt and cook, stirring, for a minute or two. Add the coconut milk or cream, cover and cook, stirring occasionally, for 20 minutes or until the squash is tender. Add a splash of water as it cooks if the mixture seems dry.
Stir in the spinach and cook for a minute, just until it wilts. Serve immediately (topped with extra cilantro, if you like) or cool and refrigerate overnight to reheat the next day. Serves 4.