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.
