To a large high-sided skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften and turn a bit translucent, about 3 to 4 minutes; stir intermittently.

Add the bell peppers, optional chile, and continue sautéing for about 7 minutes, or until the vegetables are tender; stir intermittently.

Add the garlic, ginger, coriander, cumin, and cook for about 1 minute, or until fragrant; stir almost constantly.

Add the pumpkin, and stir to coat it with the spices.

Add the Thai red curry paste, broth, coconut milk, bay or lime leaves, turn the heat to medium-low, and bring to a gentle simmer for about 15 minutes, or until the pumpkin is tender and cooked through. Tip: Make sure to keep your pumpkin chunks in the 0.5-inch size range or it will take much longer for them to cook through.

Optionally, if you prefer a smoother curry, remove about 1 cup of the softened pumpkin, peppers, and onion mixture (make sure not to grab a bay or lime leaf), add it to a blender, puree, and add the puree back into the curry. Alternatively, you can do this with a handheld immersion blender in the skillet if desired. (I don't tend to puree at all because I like the texture, but do as you prefer).

Remove the bay or lime leaves from the skillet if you added them.

Add the chickpeas, spinach, lime juice, optional soy or fish sauce, salt and pepper, stir to incorporate, and allow the spinach leaves to wilt, about 1 to 2 minutes.

Taste the curry and optionally add the brown sugar (recommended because it helps balance the acidity and adds overall depth of flavor). If desired, add additional curry paste, salt, pepper, etc. to taste.

Add the cilantro, stir to combine, optional nuts, and serve with rice, naan bread, etc.

Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. The flavors marry over time in the fridge and I find the curry tastes better after a day or two in the fridge; reheat gently before serving.