Heat olive oil in a large skillet or Dutch oven over medium/high heat. When the olive oil is fragrant, add garlic, onion, ginger, and 1/4 teaspoon salt. Saute for 3-5 minutes or until the onion is translucent.

Next, add coconut milk, vegetable broth, diced tomatoes, tomato paste garam masala, curry powder, red pepper flakes, and 1/4 teaspoon salt. Mix to combine and bring to a boil over medium/high heat.

Once boiling, add red pepper and garbanzo beans and turn the heat down to low/medium. Let simmer for 10 minutes.

Finally, add in kale and cook for 2-3 minutes, or until wilted.

Serve over your favorite grain with a fresh squeeze of lime juice.