Butternut Squash Curry with Chickpeas

Bahan-bahan (6 porsi)

• 1 1/2 tablespoons unrefined coconut oil ((use refined for a neutral taste, or a neutral oil of choice))
• 1 large onion, (diced)
• 2 medium carrots, (diced)
• Kosher salt to taste
• 4 cloves garlic, (minced)
• 2 - inch piece ginger, (grated or finely minced*)
• 1 -3 bird's eye chili peppers, (thinly sliced (optional; only use for spicy!)**)
• 2 stalks fresh lemongrass, ( minced or grated (optional but recommended)***)
• 5 tablespoons red curry paste ((see Notes below on spiciness level and brands)****)
• 1 (13.5-ounce) (400 mL) can full-fat coconut milk
• 1 cup (240 mL) low-sodium vegetable broth ((or water))
• 5 cups (700-730g) of peeled and cubed butternut squash ((~ 2.5 pound butternut squash) )
• 2 1/2 tablespoons reduced-sodium soy sauce ((or 1 tablespoon Thai Light Soy Sauce)*****)
• 1 1/2 tablespoons coconut sugar ((or pure maple syrup))
• 2 15 -ounce (425g) cans of chickpeas, rinsed and drained
• 4 cups (60g) baby spinach or baby kale ((about 4 large handfuls) )
• 1 tablespoon lime juice or (rice vinegar)
• 1 large handful fresh cilantro, (roughly chopped )
• 1 handful Thai basil leaves
• White rice or brown rice ((for serving, optional))