Trim and peel the butternut squash. Halve, remove the seeds, and cut the flesh into ¾-inch chunks.

If using pre-cut butternut squash, measure 1 ½ pounds and cut down any larger pieces.

Heat oil in a large saucepan over medium heat until shimmering. Add onion and ¼ teaspoon salt. Cook until softened, about 6 to 8 minutes.

Stir in curry paste and minced garlic. Cook until fragrant, about 1 minute.

Add coconut milk and sugar if desired, increase heat, and bring to a boil.

Stir in butternut squash, chickpeas, and remaining salt. Bring to a simmer and cook until the squash is tender, 15 to 25 minutes.

Stir in chopped kale and simmer until tender, about 5 minutes.

Remove from heat and stir in lime juice. Taste and adjust seasoning.

Garnish with cilantro and serve over rice with lime wedges if desired.