In a wok or large saute pan, heat the oil over medium-high heat.
Add the bell pepper and onions and cook until sligggghtly browned and soft, 3 to 4 minutes.
Add the garlic, ginger, chillies (if using), red curry paste, and curry powder and cook, stirring until fragrant, 5 minutes.
Add the butternut squash, garbanzo beans, coconut milk, vegetable broth, basil, sugar, and salt. Bring to a boil, then cover and simmer on low.
Cook until squash is tender, about 25 minutes. Plate over white rice and top with cilantro.
15 minutes | Serves 3 to 4
minimum 9 hours | Serves 2
30 | Serves 4