Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice

Name: Thai Pumpkin Chicken Curry with Coconut Ginger Brown Rice
Ingredients: 2 pounds boneless skinless chicken breast, cut into bite size cubes; 2 tablespoons coconut or olive oil; 4 cloves garlic, minced; 1 small onion, chopped; ½ head cauliflower flowerets; 1 large zucchini, thinly sliced; 1 cup chicken broth (or water); 1½ cups pumpkin puree; 3 cups cooked garbanzo beans; ¼ cup peanut butter; 1 bunch fresh cilantro; 2 tablespoons soy sauce; 2 teaspoons tamarind paste; 1 teaspoon cinnamon; ¼ teaspoon paprika; 1 tablespoon curry powder; 1½ teaspoons cumin; salt & pepper; peanuts and extra cilantro for topping