1-Heat the olive oil in a large,: Heat the olive oil in a large, deep skillet over medium-high heat, and saute the onion and bell pepper until softened, about 5 minutes.
2-Add in the curry powder, garlic, and: Add in the curry powder, garlic, and ginger, and stir for 1 more minute, just until fragrant.
3-Add in the coconut milk, pumpkin puree,: Add in the coconut milk, pumpkin puree, and 1 1/2 teaspoons of salt. Stir well, then add in the cauliflower and drained chickpeas. Bring the liquid to a simmer, then lower the heat and cover the pan to let the cauliflower cook until it’s fork tender, about 10 to 12 minutes.
4-When the cauliflower is tender, add in: When the cauliflower is tender, add in the lemon juice, and season with additional salt, to taste. (I usually end up adding another full teaspoon, but this may vary depending on the veggies you use.) Add the maple syrup, starting with just 1 tablespoon, and then use the other tablespoon, if needed. Fold in the fresh spinach, last, if using. It will wilt quickly in the hot curry sauce.
5-Serve the curry warm, with cooked rice,: Serve the curry warm, with cooked rice, quinoa, or cauliflower rice. Garnish with fresh cilantro or fresh basil, and extra lemon wedges, if desired. Leftover pumpkin curry will keep well in an airtight container in the fridge for up to 5 days.