Heat oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic, chili if using, ginger, garam masala, curry powder, turmeric, salt, and pepper. Cook, stirring until fragrant 1- 2 minutes.
Add the coconut milk, tomatoes, chickpeas, butternut squash, and astragalus powder. Bring to a simmer, cover the pan, reduce heat, and let simmer for 10 – 15 minutes or until the squash is tender. Stir in the baby greens and cook until wilted.