In a pot with oil, glaze chopped onion, then add chopped garlic and sauté for a few seconds. Pour in broth and bring to a boil. Add peas (if frozen, thaw first for example on a sieve by pouring warm water) and cook for about 5 minutes until peas are tender. In the meantime add curry powder, cumin and freshly ground pepper.
Rinse kale and tear green leaves from the tougher center part. Throw leaves into the soup, stir and cook for about half a minute over low heat. Blend the soup in a blender gradually adding coconut milk. Pour back into the pot (can strain directly to remove any unblended bits) and bring to a boil. Cook over low heat for about 2 minutes, season with sea salt. Serve with nigella seeds.
