Peel the pumpkin, remove the seeds and stringy center, and cut the flesh into roughly 1-inch pieces. Weigh out the prepared pumpkin. Chop the onion and chili, mince the garlic, grate the ginger, and drain and rinse the chickpeas.

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent. It does not need to brown.

Add the chili, garlic, and ginger and cook for 1 minute, stirring. Add the curry powder, cumin, coriander, paprika, salt, and black pepper. Stir for about 30 seconds, just until fragrant, without letting the spices or garlic burn.

Pour in the passata, coconut milk, and vegetable stock. Stir well, scraping up anything sticking to the bottom of the pot. Bring the sauce just to a boil.

Add the pumpkin and stir gently to coat it in the sauce. Return to a simmer, then reduce the heat and partially cover the pot. Cook at a gentle simmer for approximately 20–30 minutes, stirring carefully from time to time. Start checking after 15 minutes. The pumpkin should be almost tender, with a little resistance remaining in the center. Add a small splash of stock if the sauce becomes too thick.

Gently fold in the drained chickpeas and simmer for about 5 minutes, until heated through and the pumpkin is fork-tender but still holds its shape.

Add the spinach in handfuls, folding it gently into the hot curry. Cook for 1–2 minutes, just until wilted, then turn off the heat. Taste and adjust the salt and pepper.

Spoon the curry over cooked jasmine rice and serve with lime wedges for squeezing over individual portions.