In a large skillet or dutch oven, heat oil over medium-high heat until shimmery. Add onions and butternut squash to pan and let cook, stirring occasionally until vegetables begin to get tender and slightly browned, about 5 minutes.
Add ginger, garlic, harissa paste, curry powder, and turmeric to pan. Let cook 2-3 minutes, stirring occasionally until fragrant and vegetables are evenly coated.
Add coconut milk, tomatoes, chickpeas, and broth. Bring curry to a simmer over medium-high heat, then reduce heat to medium and let simmer 20-25 minutes, stirring occasionally until butternut squash is tender and sauce is thickened.
Optional step for a smoother curry: after curry has simmered, ladle out 1 cup of curry, transfer to blender, and blend until smooth. Transfer back to pan.
Fold kale into curry until evenly incorporated. Cover pan and let stand 5 minutes until kale is wilted. Remove curry from heat season with salt and pepper to taste, squeeze a few lime wedges over top, and fold in cilantro to taste.
Serve curry hot with rice and additional lime wedges, cilantro, and naan bread if desired. Enjoy!