1 can chickpeas, rinsed
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon chili flakes, optional
1 orange bell pepper, chopped
1/4 white onion, chopped
1 Tbsp olive oil
1 Tbsp red curry paste
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 Tbsp coconut aminos
1 can full-fat coconut milk
1 large handful kale, chopped
juice from 1/2 lime
1/2 cup vegetable broth or water, optional to thin out sauce
Mix the curry powder, turmeric, paprika, onion powder, garlic powder, chili flakes, if using, and salt in a small bowl.
Drain and rinse the chickpeas.
Chop the onion, kale, and bell pepper.
Place a large pot over medium-low heat. Once the pan is hot add the olive oil.
Add the onion, garlic, and ginger to the pan. Once the onion is translucent, add the red curry paste. Stir together.
Add the coconut aminos, chickpeas, bell pepper, and some spice mixture. Sauté for 5-7 minutes.
Add the coconut milk and stir. Let simmer for 10-15 minutes.
Add the vegetable broth, if using. Stir together.
Add the kale and lime juice. Let the mixture sit to allow the kale to wilt - about 2 minutes. Serve hot.