Heat 1 tablespoon oil in a large deep pan over medium heat.
Add onions and garlic, sauté over medium-low heat for 10 minutes until soft and lightly colored.
When the onions are tender, add the 4 tablespoons of curry paste, cooking and stirring for one minute.
Add squash, cauliflower, chickpeas, coconut milk, water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered until the squash and cauliflower are tender, stirring occasionally, 35 minutes.
Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add more water until desired consistency is reached.
Stir in the peas, spinach and cilantro leaves. Cook over low heat until spinach has gently wilted.
Serve with basmati rice and naan bread if desired.