Step 1

Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onions are soft and translucent.

Step 2

Add the curry powder and cumin to the skillet and continue to stir and cook for about one minute more to toast the spices.

Step 3

Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.

Step 4

Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.

Step 5

Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!