Cook your rice according to your rice cooker's instructions.
In a pot over medium heat, cook 1/4 cup (60 mL) of coconut milk to cook out the liquid. You'll be left with the coconut oil and some coconut solids.
Add the curry paste and mash the paste to loosen into the oil.
Add whites of the green onion and garlic and stirring frequently to prevent from burning the garlic, cooking for about 2-3 minutes until fragrant.
Deglaze the pot with 1 cup of coconut milk, stirring to lift up the caramelization from the bottom of the pot.
Add pumpkin puree and stir until well incorporated.
Add your chopped cabbage, kale, and chickpeas and stir to coat in the sauce. Let cook for about 10-15 minutes until the chickpeas have softened and the cabbage is cooked through.
Add the green onions and soy sauce, stir to incorporate, then turn off the heat.
Serve with rice and enjoy!