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
Heat a large saucepan or dutch oven over medium-high. Add the cumin seeds and cook until fragrant, taking care not to burn them, about 1-2 minutes. Add 1/4 cup water, onion, garlic, ginger and salt to taste, and sauté until softened, adding more water as necessary to prevent sticking. When most of the water has evaporated, 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.