• 2 Tablespoons cooking oil
• ½ cup onion, diced
• 1 garlic clove, minced
• 1 inch ginger, peeled and minced
• Jalapeño, minced, or chili flakes, to taste
• Salt and pepper to taste
• 1 tablespoon curry powder, or to taste
• 1 tablespoon tomato paste
• 2 15 oz cans chickpeas, drained, rinsed
• 2 cups tomatoes, diced
• 1 cup water or broth
• 1 bunch kale, stemmed and chopped
• ¾ cup coconut milk
• Cilantro, chopped for garnish

Heat oil in large skillet. Saute onion, garlic, ginger, hot pepper, salt and pepper for 4 min. Add curry powder, sauté 2 min. Add tomato paste, sauté 2 min. Add chickpeas, sauté 2 min. Add tomatoes, water, and kale. Simmer until kale is tender and liquid is reduced. Add coconut milk, cook 3-5 min. Garnish with cilantro.