Soak chickpeas in water for about 8 hours or overnight. Drain the water and keep it aside for now.
Turn on the Instant Pot in saute mode. Add oil.
Add the ginger-garlic paste and minced Thai red chili pepper. Fry for 10 seconds.
Next add the greens, mix, and cook for 15 seconds.
Then add the vegan red curry paste and 1/2 cup water. Cook till it comes to a boil.
Now add diced butternut squash and cook for a minute.
Add the soaked and drained chickpeas to the pot.
Mix, add salt, and water/vegetable stock. Turn off the Instant pot and close the lid.
Cook for 35 minutes in manual/pressure/beans mode. Release pressure naturally.
Open the lid, give it a stir. Turn it back on in saute mode.
Pour coconut milk and chopped cilantro. Cook it for a minute. Then turn off the Instant Pot.