In a saute pan on a medium heat add oil, onion, and garlic. Cook off for 2-3 minutes. Add the curry paste and fry until it just starts to split. Then add the chickpeas, followed by the tomatoes. Cook off for 5 minutes until thick and rich.
Now add coconut milk and using the back of a fork, crush some of the chickpeas to provide a creamy texture. Put the lid on and cook for a further 3-4 minutes.
While cooking, chop the kale and then add to the pan for the last few minutes of cooking to wilt. If too thick, add a splash of water.
Serve with rice topped with chilli and crispy fried shallots.
Serves 2 | 
Prep 30 min |
Cook 30 minutes
