Peel the butternut squash and cut into dice.
Drain and rinse the chickpeas and set aside.
Peel the garlic and ginger.
Next, finely chop the onion, ginger, red chili, and kale.
In a food processor place the onion, garlic, ginger, and chili. Process until turns a smooth paste.
Heat the oil in a pot over medium-high heat. Add the onion-garlic paste and cook stirring constantly for about 1 minute.
Add in the turmeric, coriander, cumin, and garam masala, cook for 1 minute more. Now, stir in the butternut squash, chickpeas, milk, and stock.
Reduce the heat to low and let it simmer for 30 minutes until squash is tender and curry is thickened.
Add in the chopped kale and cook for a few minutes more, allowing it to wilt evenly.
Turn off the heat and add lime juice, stir well, and serve warm with lime wedges.