~1 tbsp mild curry paste (I use Patak's, available in the ethnic food aisle)
15 oz can coconut milk
1 tbsp brown sugar
1 tbsp fish sauce
1 bunch kale, center stalk removed and leaves chopped into small pieces
1 can chickpeas, drained and rinsed
15 oz can diced tomatoes, drained
Combine curry paste and coconut milk in a large, shallow pan. Bring to a boil, then add brown sugar and fish sauce. Stir until sugar dissolves. Add kale and chickpeas, cover and simmer for about 5-10 minutes until kale is tender. Add tomatoes and simmer another minute until heated through. Serve over brown rice or rice noodles.