In a large nonstick pan over medium heat, add thinly sliced onion and cook until slightly browned, stirring occasionally. (If you don't have a nonstick pan, 1 tbsp of olive oil will do)

Once onion is browned, add in the garlic cloves and cook for 2 minutes.

Next, add in curry powder, red curry paste, grated ginger, and soy sauce and cook until fragrant.

Then, add in pumpkin and coconut sugar and mix thoroughly in pan so the spices can blend with the pumpkin.

Once everything is mixed well, add in coconut milk, chickpeas and broccoli, stir and continue to cook on medium heat until there is a slight bubble.

Finally, reduce to low heat and add in spinach, stirring occasionally until spinach is completely cooked down.

Serve over jasmine rice and top with your desired choices from parsley, cilantro, red pepper flakes, or even avocado!