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Prepare the Vegetables: Peel, seed, and chop 2 pounds butternut squash into large bite-size pieces. To save time, use peeled and chopped squash from the store. Set aside.
Build the Flavor Base: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 onion (chopped) and cook for about 3 minutes until soft. Lower the heat, then stir in the 3 cloves garlic, 1 inch ginger (both grated), 2 teaspoons curry powder, 1 teaspoon turmeric, 1 teaspoon ground coriander, ½ teaspoon ground cumin, and ¼ teaspoon red pepper flakes. Cook for 1 minute until fragrant. If the pan gets dry, add a splash of broth to prevent sticking.
Simmer: Add the squash, 1 can chickpeas (drained and rinsed), 2 cups vegetable broth, 1 can crushed tomatoes, and 1 can coconut milk. Season with ¾ teaspoon salt and pepper. Stir and simmer gently for about 25 minutes, or until the squash is tender.
Finish and Serve: Turn off the heat, stir in ½ teaspoon garam masala if using, and let rest a few minutes. Serve warm with rice, 1 squeeze lemon juice, and fresh cilantro.