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Add the coconut oil to a large skillet or pot and warm on medium heat. When the oil starts to simmer add the onions, garlic and ginger and ½ tsp salt and sauté until softened, about 5 minutes.
Add the butternut squash and spices (curry powder, garam masala, cumin, turmeric and remaining ½ teaspoon salt). Mix everything together and continue to cook another 7-10 minutes, stirring often.
Add the tomatoes, coconut milk and peanut butter and stir everything together. Bring the pot to a boil and then reduce the temperature down to a simmer. Let simmer about 15 minutes. Cook until the squash is just tender.
Stir the lime juice and chopped kale into the pot and let cook another 5 or so minutes until the kale has softened and the squash is fork tender. Taste and season with more salt as needed.
Serve over a bed of rice (or cauliflower rice) garnished with chopped coriander/cilantro, chopped peanuts and serve.