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.
You can use packaged garam masala, but I prefer to make my own:1 teaspoon cardamom seeds (from green cardamom pods) 1 small cinnamon stick 1 teaspoon cumin seeds 1/4 teaspoon cloves 1 teaspoon black peppercornsToast lightly in a dry skillet over medium heat until fragrant (be careful not to burn). Remove from heat, cool, and grind in a coffee grinder or spice mill. Use immediately or seal tightly and store in a dark place away from heat. Makes about 2 tablespoons.