Step 1

Heat a large skillet over medium heat and add in the olive oil and onion.  Let onion cook for a couple minutes, until softened.  Next, add in the garlic and ginger and cook another 1-2 minutes.

Step 2

Add the curry powder and garam masala to the pan, mix together and cook for 30 seconds or so.  Next, add in the chickpeas and can of tomatoes (you can drain some juice out or leave all of it).  I like to cook this mixture together for just a couple minutes and then add the can of coconut milk.  Season with salt and pepper and let simmer on low for about 10 minutes, stirring occasionally.  You want the mixture to thicken up a little bit, while also allowing the flavors to develop.

Step 3

Add in the kale, mix together and let cook for just a minute or two, until wilted.

Step 4

Once finished cooking, remove from the heat and add a squeeze of fresh lime juice and a small handful of chopped cilantro to the curry.  Serve with your favorite grain and veggies and enjoy!