Step 1

Sauté your onion for 5-8 minutes over medium to medium high heat until they start to brown.

Step 2

Add the curry paste and stir for 2-3 minutes.

Step 3

Add your cans of tomato sauce and full fat coconut milk. Bring to a boil and cook for ~10 minutes so sauce can reduce.

Step 4

Add your chopped cauliflower and chickpeas and cook for 3-4 minutes.

Step 5

Lastly, add you chopped kale and cook until wilted. Serve immediately.