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In a large skillet, heat a small amount of oil or water. Add diced onion and sauté until translucent, approximately 3-4 minutes. Add minced garlic and ginger, sautéing until fragrant.
Add a splash of water to prevent sticking, then introduce chopped tomato and spices. Stir for 2 minutes until the tomato breaks down.
Incorporate tomato paste, drained chickpeas, and coconut milk. Bring the mixture to a gentle simmer and let it thicken for 5-10 minutes. Stir in chopped spinach until wilted.
Taste and adjust seasoning with salt, pepper, chili sauce, or lime juice according to preference.
Serve the curry hot over cooked basmati rice and massaged kale, garnishing with fresh cilantro.
