Chickpea coconut curry with kale, carrots, and peas

Note:

May want to cook the carrots longer

Ingredients

• peanut or other oil of choice
• 1 onion
• 1-inch knob of ginger
• 1 jalapeno or other hot pepper
• 2 small carrots or 1 large
• 1 can chickpeas
• 1.5 cups frozen peas, defrosted
• 1 bunch kale
• 1 can coconut milk
• salt, curry powder (or your choice of individual spices)
• rice or your choice of grain to serve

Directions

1. Start by sauteing a chopped onion in your oil of choice in a wide saute pan. Mince your ginger and jalapeno; scrub and slice your carrots. Add all of these to the softened onion. Give the pan a pinch of salt, stir, and cook over medium for about five minutes, stirring occasionally.
2. Next, drain and rinse your can of chickpeas and add them to the pan. Shake your coconut milk well before opening it and adding it as well. Season with curry powder, stir everything together, and bring the pan to a gentle simmer. Let cook over medium-low for at least ten minutes, so the coconut milk begins to reduce and the chickpeas have a chance to absorb plenty of flavor.
3. While you're waiting, prep the rest of your vegetables. Defrost your peas by submerging them in warm water, letting them soak for a few minutes, and then draining them. Wash, destem, and chop your kale leaves. 
4. When the coconut milk has reduced by about half, add all the rest of your vegetables to the pan. Adjust your seasonings and cook for about five more minutes, or until your kale has wilted and become completely tender and your coconut milk has become a thick sauce coating your curry. Taste, add a bit more salt if necessary, and you're ready to serve. Yay!