In a large pot, heat olive oil over medium-high heat.
Add onion and cook until softened, about 5-7 minutes.
Add garlic, ginger, and spices, and cook another minute or two, until spices are fragrant.
add tomatoes, chickpeas, coconut milk, and butternut squash, and stir well to combine.
Bring to a boil, reduce heat to medium-low, and let simmer for about 20 minutes, until the squash is tender.
Serve with rice and/or naan.
Top with a dollop of yogurt.