1
Heat coconut oil in a large pot over medium heat.
2
Add the onions and jalapeños to the pot and saute until softened.
3
Add garlic and ginger and saute another minute.
4
Add the chickpeas, coconut milk, water, broth, curry powder, garam masala, cumin, and salt.
5
Bring to a boil, then reduce heat to medium low and simmer for 10 mins.
6
Stir in kale, then remove from heat.
7
Stir in lime juice and cilantro.