Creamy Curried Kale and Chickpeas

1 large onion, chopped
4 cloves garlic, chopped
1 T ginger root, minced, or 1 tsp. powdered ginger
1 tsp cumin seeds
2 tsp garam masala (see below)
1 tsp coriander
1 tsp turmeric
1/4 tsp red pepper flakes
8 cups chopped kale, packed (1 10-ounce bunch, about 6 ounces after stems removed)
1/2 cup low-sodium vegetable broth
1 cup unsweetened soymilk or other non-dairy milk
1/4 cup raw cashews
2 T nutritional yeast, optional
2 T tomato paste
2 15-ounce cans chickpeas, drained and rinsed well
salt to taste

Heat a large, non-stick skillet over medium-high heat.
Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking.
Add the garlic, ginger, and cumin seeds and cook for 1 minute.
Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
Reduce heat to medium. Stir in the kale and vegetable broth. Cover and cook until the kale is bright green and tender, about 5 minutes, stirring occasionally.
While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth.
When the kale is done, add it to the blender and blend until smooth.
Transfer blended mixture back to the skillet and bring to a simmer.
Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes.
Add salt to taste and serve over basmati rice.

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