Heat a large pan over medium heat. Add the tablespoon of coconut oil, sweet potatoes, and squash. Press garlic into pan and cook veggies until they begin to soften, about 5 minutes. Add curry paste, tamari, brown sugar, and siracha to pan. Cook, stirring constantly until sugar dissolves. Add coconut milk, pumpkin, and chickpeas. Bring to a simmer and simmer for about 15 minutes or until the squash is fork tender. Finish by squeezing in the juice of one lime. Serve hot, garnish with cilantro, more siracha, and crushed peanuts if desired.