📖 Instructions

1. Prep the Aromatics: Finely chop the onion and mince the garlic and ginger. I find that starting with well-prepared aromatics sets the stage for a flavorful dish.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Then, add the minced garlic and ginger and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Add the Spices: Stir in the curry powder, turmeric, cumin, coriander, and red pepper flakes (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant. This step is crucial as it blooms the spices and releases their full flavor.
4. Incorporate Sweet Potato: Add the diced sweet potato to the pot and stir to coat with the spice mixture. Cook for about 5 minutes, stirring occasionally, until the sweet potato starts to soften slightly.
5. Add Liquids: Pour in the vegetable broth and coconut milk (if using). Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the sweet potato is tender.
6. Incorporate Kale: Stir in the chopped kale and cook until it wilts, about 5-7 minutes. Remember, kale can be a bit tough, so make sure it's tender enough for your liking.
7. Add Chickpeas: Add the drained and rinsed chickpeas to the pot and stir to combine. Cook for another 5 minutes to heat them through. Feel free to use other beans, such as cannellini or butter beans, as well.
8. Season and Simmer: Season the curry with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together. Taste and adjust seasonings as needed. A squeeze of lime juice can brighten the flavors!
9. Optional: Blend for Creaminess: If you prefer a creamier curry, use an immersion blender to partially blend the soup until it reaches your desired consistency. Be careful when blending hot liquids!
10. Garnish and Serve: Ladle the curry into bowls and garnish with fresh cilantro, a dollop of yogurt or coconut cream (if using), and a sprinkle of extra red pepper flakes (if desired). Serve hot with rice, quinoa, or naan bread.