Curry Coconut Chickpea Stew

Ingredients

2 Tablespoons vegetable oil
1 onion
3 Cloves garlic
1 Teaspoon kosher salt
1/2 Tablespoons hot curry powder
1/2 Tablespoons red curry paste
1 Can diced tomatoes, 14.5 ounces
3 Cup vegetable broth, or chicken
2 Cans chickpeas, 15 ounce cans
1 Can coconut milk, full fat
8 Ounces kale

Directions

Remove the stems from the kale and cut the leaves into chunks, wash and dry the kale leaves. Set aside to dry.

Heat oil over medium-high heat in a dutch oven. Add the onion, garlic, and kosher salt. Saute for 5 minutes, stirring until translucent and soft. Be careful not to burn the garlic.

Add hot curry powder and red curry paste to the pot and stir for 15 to 30 seconds until fragrant.

Add diced tomatoes, broth of choice, and chickpeas to the soup pot. Stir and scrape the bottom of the pot and bring to a boil.

Reduce to a simmer, cover. Simmer for 15 minutes.

Add coconut milk and simmer for another 5 minutes to meld the flavors together.

Add the kale and cook until wilted, about 3 minutes.