Chickpea-Tomato Curry (Chana Masala) with Kale, Yogurt & Naan

Directions

1. Open and rinse the chickpeas, then drain them well.
2. Warm a medium saucepan over medium heat.
3. Wash and finely mince the ginger so it releases its aroma.
4. When the pan is hot, add the coconut oil and swirl to coat the surface; stir in the ginger and spices and cook, stirring constantly, until fragrant, about 1 minute.
5. Pour in the chickpeas and tomatoes along with a splash of water; bring to a simmer and then reduce the heat to low, cooking until the chickpeas begin to soften, about 5 minutes.
6. Add kale in handfuls, waiting for each batch to wilt before adding the next; keep simmering on low and cook until both chickpeas and kale are tender, about 5 more minutes.
7. While the curry finishes, toast the naan if desired and cut it into wedges.
8. Ladle the curry into bowls, top with yogurt, and serve with naan on the side.