Prep: 1. Peel squash, cut lengthwise in half, and scoop out seeds. Cut off top where it meets bulbous bottom. Cut bulb end into 3/4- inch-wide wedges. Cut neck end into 1/2- inch-thick half-moons. 2. Drain and rinse beans. Make: 1. Heat a pot over medium-high heat. Add olive oil, then add curry paste and stir for about 1 minute, or until fragrant. 2. Add squash and stir to coat with curry paste. 3. Add chickpeas and season with salt. 4. Add coconut milk and 3/4 cup water and bring to a simmer. 5. Reduce heat to medium-low, cover and simmer for about 10 minutes, or until squash just begins to soften. 6. Stir in cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt. Serve: Divide the curry among four soup bowls and top with cilantro.
The spice to this varies based on the curry paste you by. More authentic Asian brands tend to be spicier, while more standard American brands tend to be more mild.