Step 1

Heat up the oil in a heavy-bottomed pot.

Step 2

Add the diced shallots and fry them on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.

Step 3

Add the diced garlic and ginger. Keep on frying gently for another 5 minutes or so, stirring regularly.

Step 4

Mix the turmeric and the red curry paste into the aromatics and keep on frying them off gently for about 3 minutes until you see the oils separating.

Step 5

Stir in ½ can of tomatoes. If using whole plum tomatoes like I do, squash them with a fork once in the pan.

Step 6

Next, add in about 480 ml / 2 cups of water (or stock of you have any handy).

Step 7

Allow the sauce to come to a gentle simmer and simmer on a low heat until the tomatoes fall apart and the sauce becomes more uniform, without large tomato chunks in it.

Step 8

Mix in the peanut butter and coconut milk.

Step 9

Season with salt, lime juice and a touch of sugar (optionally) remembering that the sweet potato will add further sweetness.

Step 10

Put the cubed sweet potato into the sauce and cover the pot. Allow it to simmer gently in the sauce for about 13 minutes.

Step 11

Add the chopped up kale and simmer for about 2-3 more minutes, until tender. Finally add in the drained chickpeas for a minute, just to warm them up.

Step 12

Serve on top of rice garnished with fresh coriander and chopped roasted peanuts.