INGREDIENTS:

1. 1 tbsp coconut oil or vegetable oil
2. 1 medium yellow onion, diced
3. 3–4 cloves garlic, minced
4. 1-inch piece fresh ginger, grated
5. 1 large heirloom tomato, chopped
6. 1 pint cherry tomatoes, halved
7. 1 jalapeño, seeded and minced (use half for less heat)
8. 1 bunch kale, tough stems removed and chopped
9. 1 (13.5-ounce) can full-fat coconut milk
10. 1 (15-ounce) can chickpeas, rinsed and drained
11. 1/2 cup vegetable broth
12. Fresh lime wedges, for serving
13. Fresh cilantro, for garnish

CURRY SPICES:

1. 1 tbsp curry powder
2. 1 tsp ground cumin
3. 1 tsp ground coriander
4. 1/2 tsp ground turmeric
5. 1/2 tsp smoked paprika
6. Salt and black pepper to taste

INSTRUCTIONS:

1. Sauté aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5–7 minutes, until softened and translucent. Add the minced garlic, grated ginger, and minced jalapeño. Cook for another minute until fragrant.
2. Toast spices: Add the curry powder, cumin, coriander, turmeric, and paprika to the pot. Cook and stir constantly for about 30 seconds to toast the spices and release their aroma.
3. Simmer the tomatoes: Stir in the chopped heirloom tomato and halved cherry tomatoes along with a pinch of salt. Add the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and cook for 15–20 minutes, or until the fresh tomatoes have softened and broken down. Use the back of a spoon to crush any remaining large pieces.
4. Finish the curry: Stir in the coconut milk and chickpeas. Add the chopped kale, stirring until it wilts into the curry, about 5 minutes. Bring the curry to a gentle simmer and cook for another 5 minutes to allow the flavors to meld.
5. Serve: Taste and adjust the seasoning with salt and pepper as needed. A little squeeze of lime juice at the end can brighten the flavors. Serve the curry hot over steamed basmati rice or with naan bread. Garnish with fresh cilantro before serving.