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In a pot, heat up the coconut oil and add the curry powder. Allow it to cook for 1 minute, and then add chopped onions. Sauté for 2-3 minutes under medium heat.
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Add coconut milk, garlic and cayenne pepper. Cook for 5 minutes.
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Add salt to the curry sauce, to taste.
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Add chopped potato, water or vegetable broth, and all of the chickpeas. Put a lid on the pot, and allow to cook for 20-25 minutes, or until the potatoes are cooked.
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After potatoes are soft, add in kale, stir in, and cook for another couple of minutes. Adjust for salt, as needed and enjoy with a side of rice!