Heat the oil in a large heavy pot
or Dutch oven. Add the onion and sauté until it starts to brown, about 5 minutes. Add the garlic and ginger and cook for 2 minutes. Stir in the curry paste, turmeric, and cayenne and
cook for 1 minute. Add the kabocha and chickpeas and stir to coat. Pour in the coconut milk, chicken stock, and season with salt. Bring to a boil, then simmer, stirring occasionally, until the squash is very tender and the sauce is slightly thickened, 20 to 25 minutes.
If the curry is thin, turn the heat up and reduce some of the liquid; if it’s dry, add a little more chicken stock
or water, stir, and cover. Stir in the chopped cilantro.