Step 1

Heat a large pot over medium heat and add the coconut oil. Once the pot is hot, add the onion and cook for a couple of minutes, or until translucent but not browned.

Step 2

Add the sweet potato and cauliflower and cook for another five minutes to brown slightly.

Step 3

Stir in the garlic and ginger, followed by the salt, cumin, turmeric, cayenne pepper, coriander, black pepper, and cinnamon, and cook for another 30 seconds.

Step 4

Stir in the apple cider vinegar, then add the tomatoes and chickpeas. Bring to a low boil, then reduce the heat to simmer. Cook, covered, for about 20 minutes, or until the vegetables are fork-soft.

Step 5

Once the vegetables are cooked, stir in the coconut milk.

Step 6

Remove the curry from the heat and stir in the greens. If using kale or frozen greens, cook for a couple of minutes.

Step 7

Serve hot with naan or your grain of choice (rice, quinoa, etc.). Leftovers can be refrigerated in a sealed container for up to three days and freeze well for up to a month.