Step 1

If serving the curry with rice (highly recommended!), prepare it according to the package.

Step 2

Heat a large pot or skillet on medium-low temperature. Add oil and diced onions. Sauté for 1-2 minutes, stirring frequently. Add minced garlic, ginger, cinnamon, cumin, and salt. Sauté for an additional minute. Add cubed sweet potatoes and red curry paste. Cook for 5 minutes, stirring frequently.

Step 3

Add coconut milk, vegetable broth, garbanzo beans, and coconut sugar. Mix the ingredients to combine. Bring to a boil, then simmer for 15-20 minutes or until sweet potatoes are tender. Toss in the chopped kale and cook for 2-3 minutes (until wilted).

Step 4

Serve curry over rice. Garnish with cashews or crushed peanuts.