Mix the ground beef, chili powder, paprika, and salt/pepper together.
Form about 12 small hamburger patties and set aside.
In a large saucepan, heat up the coconut oil.
Add in the minced garlic and sliced red peppers, cooking until the peppers are soft (about 10 minutes).
Set the peppers aside.
Cook the burger patties in the pan until fully cooked (about 15 minutes).
Set the burger patties aside.
Drain the fat from the pan and add in the rice.
Add in the vegetable broth and bring to a boil.
Once boiling, stir the rice and add in half of the curry powder.
Reduce heat, cover, and let simmer for about 12-15 minutes.
Add in the coconut milk, brown sugar, remaining curry powder, and chickpeas.
Stir and cook for another 5-10 minutes.
Add the peppers back into the curry.
Serve the curry with the burger patties and fresh kale in each bowl.