( If using whole butternut squash )Preheat the oven to 400F. Add the butternut squash to a large lined baking pan, drizzle with oil salt, and pepper, toss and bake in the oven for 35-40 minutes.
(If using frozen butternut squash ) prepare according to the directions on the package
In a large pan, add the coconut oil and onion. Cook 5 to 7 minutes until translucent, stirring frequently. Then add in the garlic and ginger and cook for another 2 minutes.
Next, add the curry powder, garam masala, cumin, cumin seeds, turmeric, pepper, and chili powder. Cook for another 3 minutes, stirring often.
Add the diced tomatoes, coconut milk, and vegetable stock. Bring to a boil.
Add in the chickpeas and kale and reduce to a simmer and let cook for 10 minutes.
Then, add in the cooked butternut squash and stir well to combine.
Serve over rice and top with the cilantro and chili flakes