Cook paste in a large saucepan over medium-high heat, stirring, for 2 minutes or until fragrant. Add pumpkin, chickpeas and capsicum, then cook, stirring, for 5 minutes or until well coated in paste.
Add milk, 3/4 cup water and stock cube, then bring to the boil. Reduce heat to medium and simmer, uncovered, for 10 minutes or until pumpkin is tender and sauce has thickened slightly. Stir in lime juice.
Meanwhile, cook rice according to packet instructions. Top curry with peanuts and coriander, then serve with rice and lime wedges.