1 tbsp olive oil
1 large onion, diced
2 red bell peppers, diced
4 cloves of garlic, minced
1 14 oz can diced tomatoes
1 14 oz can chickpeas, drained and rinsed
4 cups vegetable stock
2 14 oz cans coconut milk
2 tbsp red curry paste
2 tsp fish sauce
juice of one lime
2 cups roughly chopped kale
1/2 cup broccoli florets, chopped small
salt to taste
fresh cilantro for serving

Sauté onions and peppers in olive oil over medium heat until onions are just tender. Add garlic and cook for two more minutes. Add tomatoes, curry paste, vegetable stock, chickpeas, and broccoli and bring to rapid simmer. Stir until paste is dissolved. Add coconut milk, fish sauce, and lime juice, bring back to a simmer and cook for 10 minutes. Season with salt to taste and add kale. Cook for five more minutes and serve topped with fresh cilantro.