Heat oil in large saucepan, cook onion, stirring about 3 minutes until soft. Add curry paste cook, stirring about 1 minute or until fragrant.
Add pumpkin, stir to coat in curry mixture. Stir in water, bring to a boil, simmer, covered about 10 minutes or until pumpkin is soft. Gently stir in chickpeas and coconut milk, cook, 2 minutes or until heated through. Sprinkle with coriander. Serve with cheese naan and cucumber raita, if desired.