Heat about a tablespoon of coconut oil or butter in a large pan or sauté dish over low-medium heat. Add the onion and cook for 5-7 minutes until softened.
Add garlic and ginger and cook for a couple more minutes before adding the cumin seeds, mustard seeds, chilli flakes, turmeric, curry powder, salt, pepper, and tomato paste; stir to combine.
Add in the sweet potato and chickpeas; stir well to coat in the tomato and spice mixture.
Add the coconut cream and stock; bring to a boil before turning it down to a gentle simmer with the lid on. Let simmer away for 15-20 minutes until the sweet potatoes have cooked through.
Meanwhile, cook the rice as per packet instructions.
Remove the lid and stir through the kale, cook for another few minutes without the lid on so the sauce can reduce slightly.
Dish the rice into four bowls and top with the curry. Garnish with the cashews, fresh coriander and a dollop of yoghurt.
This curry is perfect to add whatever vegetables you have on one hand, whether that’s to replace the sweet potato or just add some extra veggies in there. We like to add pumpkin, cauliflower, broccoli and/or zucchini.
Protein
Swap/or add chicken. Simply cut chicken thighs into large bite size pieces, then add to the pot after cooking the spices; cook until browned (however, they do not need to be cooked through) before adding the remaining ingredients.
Other
For a lighter option, omit serving the curry on rice and add a little extra stock to the curry.
