Rinse the patty pan squash thoroughly under cold water. For smaller squash, cut them in halves or quarters, and for medium-sized ones, chop into 1-inch cubes.

In a large skillet, heat 1 tablespoon of coconut oil over medium heat until shimmering. Add the diced yellow onion and sauté for about 4-5 minutes until it turns golden and translucent.

Incorporate the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Sprinkle in the curry powder, ground cumin, smoked paprika, and cayenne pepper if desired. Stir continuously for 1 minute to bloom the spices.

Pour in the coconut milk, scraping the skillet's bottom to deglaze any flavorful bits. Stir well and bring to a gentle simmer.

Add the prepared patty pan squash, gently mixing it into the sauce.

Allow the curry to simmer uncovered for 15-20 minutes, stirring occasionally, until the squash is fork-tender.

If using, add the chickpeas and chopped tomato about halfway through cooking.

Stir in the lime juice for brightness and adjust salt as needed. Garnish with cilantro before serving.