🥕 Ingrédients

• Coconut milk: I recommend using full-fat coconut milk in this recipe which adds richness to the curry and also helps to thicken it.
• Kale: I love adding kale to curries for some added nutrients. You could also use spinach, Swiss chard or any other leafy green you like.

👨‍🍳 Instructions

1. Heat the oil in a large pot over medium-high heat. Add the onion and cook for 1–2 minutes until translucent. Stir in the garlic and ginger and cook for another minute until fragrant.
2. Add the chickpeas, turmeric, curry paste, tamari,coconut sugar, and lime juice. Stir well to coat the chickpeas in the spices and paste.
3. Pour in thecoconut milkand vegetable stock. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes.
4. Remove the lid and stir in the chopped kale. Let it cook for 5 minutes, or until wilted.
5. Taste and adjust seasoning with salt and pepper as needed. Serve with rice,quinoa, or naan, and garnish with yogurt, cilantro, and crushed peanuts if desired.