1. 1

   Step 1

   Dice the yellow onion, mince the garlic cloves, grate the fresh ginger, and chop the kale if not pre-chopped.

2. 2

   Step 2

   Place a large deep skillet over medium-low heat. Add 1.5 Tbsp curry powder and 1 tsp cumin to the dry pan.

3. 3

   Step 3

   Toast the spices for 60 seconds while stirring constantly to release their aroma.

   Timer 1 min
4. 4

   Step 4

   Add the diced onion, minced garlic, grated ginger, and 2 Tbsp olive oil to the skillet.

5. 5

   Step 5

   Sauté the aromatics for 5 minutes until the onion becomes soft and translucent.

   Timer 5 min
6. 6

   Step 6

   Drain the 2 cans of chickpeas and add them to the skillet.

7. 7

   Step 7

   Pour in the 8 oz tomato sauce and 13.5 oz coconut milk. Stir well to combine all ingredients.

8. 8

   Step 8

   Increase heat to medium-high to bring the mixture to a simmer.

9. 9

   Step 9

   Reduce heat to medium-low and simmer the curry for 15 minutes, stirring occasionally.

   Timer 15 min
10. 10

    Step 10

    Add the 4 oz kale to the skillet and stir it into the sauce.

11. 11

    Step 11

    Cook for another 5 minutes until the kale has wilted to your preferred tenderness.

    Timer 5 min
12. 12

    Step 12

    Season the curry with 0.5 tsp salt to taste and serve hot.

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