In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
Stir the kale into the curry and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.
Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions.
To serve, divide the noodles among bowls and spoon the curry over top. Top with pomegranate arils and cilantro. Enjoy!