Spicy Coconut Chickpea & Kale Curry

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp turmeric
• ¼ tsp cayenne pepper (adjust to taste)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 bunch kale, stems removed and chopped
• Salt and black pepper to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for 1 minute more.
2. Add the cumin, coriander, turmeric, and cayenne pepper and cook for 30 seconds, stirring constantly, until fragrant.
3. Pour in the diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer and cook for 10 minutes.
4. Stir in the chickpeas and kale. Cover and cook until the kale is wilted and tender, about 5-7 minutes.
5. Season with salt and black pepper to taste.
6. Serve hot over cooked rice, garnished with fresh cilantro.