Heat oil in a medium sized saucepan. Add onions and garlic and cook until soft. Season with curry powder, cumin, coriander powder, turmeric, salt, chilli powder and cook for another 2-3 minutes.
Then, add tomato puree, coconut milk and stir. Add 1/2 a cup of water, bring to a boil and leave to simmer for 8-10 minutes (adjust seasoning if necessary). Add chickpeas to the saucepan and leave to cook until soft.
Add rice to a medium sized saucepan and rinse three times. Fill the saucepan with 2 cups of water and add a pinch of salt. Bring the water to a boil and cook on a medium heat for 12-15 minutes (do not stir).
Boil water in another small saucepan and add a pinch of salt. Add kale and cook on a medium heat for 2-4 minutes. Drain and set aside to cool. Plate up!
If you'd like to make a vegan chickpea curry, use coconut milk instead of Greek yoghurt to thicken the curry.