Steps
- 1
Saute onion, garlic, and ginger in coconut oil in a large pot. While it's saut?ing add 2 teaspoons of the curry powder and 2 teaspoons of the garam masala. Saute ingredients for 2-3 minutes.
- 2
Add tomatoes, peas, potatoes, sweet potatoes, cilantro, salt, bell pepper, chickpeas, vegetable broth, and cayenne pepper over medium heat and cover. Cook for 20-30 minutes or until potatoes are tender.
- 3
In a small bowl mix together peanut butter and coconut milk until smooth. Add peanut mixture and kale to pot and continue to cook an additional 10 minutes.
- 4
Add additional garam masala and curry powder to your taste. I enjoy deep flavor so I always use all 4 teaspoons (if not more).
- 5
Serve with toasted naan.
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