1. Warm the coconut oil or olive oil in a large pot or deep skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes.

2. Stir in the minced garlic and grated ginger and cook for 30 seconds to 1 minute, just until very fragrant.

3. Sprinkle in the curry powder, garam masala, cumin, coriander, turmeric, smoked paprika, and cayenne or red pepper flakes. Stir constantly for about 30 to 60 seconds to lightly toast the spices.

4. Add the tomato paste and cook, stirring, for another minute so it deepens in color and loses its raw taste.

5. Pour in the diced tomatoes with their juices, the coconut milk, and the vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot so they melt into the sauce.

6. Add the cubed butternut squash and the drained chickpeas. Stir so everything is evenly coated in the sauce and bring the mixture up to a gentle simmer.

7. Reduce the heat to medium low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the squash is very tender and some cubes are starting to break down and thicken the curry.

8. Stir in the fresh lemon juice, then season with salt and black pepper. Taste and adjust—add more salt for fullness, extra cayenne for heat, or a splash of broth if you want the curry looser.

9. Turn off the heat and let the curry rest for a few minutes; it will thicken slightly as it stands.

10. Serve the curry over warm basmati or jasmine rice, topped with chopped fresh cilantro and any extra lemon wedges or chili flakes you like.