5ouncesbaby kale (or 1 bunch regular kale, stems removed and roughly chopped)
rice, quinoa or cauliflower ricefor serving
fresh chopped cilantrofor serving
lime wedgesfor serving
In a large saucepan or dutch oven heat the coconut oil over medium-high heat. Add the cumin seeds and cook until fragrant, taking care not to burn them. Add the onion and 1/2 teaspoon salt and saute until softened and starting to brown. Add the garlic and ginger and cook for about 30 seconds, until fragrant. Add the turmeric, coriander and red pepper flakes and cook about 1 minute until spices are fragrant, stirring constantly so they do not burn.
Add the sweet potato, chickpeas, tomatoes and coconut milk and bring to a boil. Reduce to a simmer, cover and cook for 20-30 minutes until the sweet potato is very tender.
Add the kale, stir to incorporate, and allow to cook an additional 5 minutes until kale is wilted. Serve on grains or cauliflower rice with cilantro and lime if desired.
To use curry powder in place of the other spices: omit cumin seeds, turmeric and coriander. Add 1 tablespoon curry powder where you're instructed to add the turmeric and coriander.