Heat the olive oil in a large skillet and cook the onion and bell pepper for 2 - 3 minutes, until softened.
Add the garlic and ginger and cook an additional minute, until fragrant.
Add the squash, curry paste, curry powder, cumin and cayenne and stir to coat the vegetables. Cook for 2 minutes.
Add the broth, Knorr Zero Salt Bouillon and coconut milk and simmer for 10 minutes, until squash is tender.
Stir in the sugar and chickpeas.
Serve the curry over rice topped with basil or cilantro, a lime wedge and chopped peanuts.