1 teaspoon olive oil

1 large onion, diced

2 ½ teaspoons kosher salt, divided (plus more to taste)

2 Tablespoons curry powder

1 inch piece of fresh ginger, peeled and minced (or sub ¼ to a ½ teaspoon ground ginger)

3 cloves garlic, minced

Pinch cayenne pepper (optional)

2 cups vegetable (or chicken) broth, divided

1 ½ pounds sweet potatoes, peeled and cut into bite-sized chunks

2 (15.5 ounce) cans chickpeas, drained and rinsed

2 red bell peppers, diced

1 (14.5 ounce) can diced tomatoes, drained

¼ teaspoon black pepper

1 (5 ounce) bag kale (or a few big handfuls of chopped kale)

1 (13-14 ounce) can coconut milk

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Heat the olive oil in a medium to large skillet over medium heat. Add the diced onion and 1½ teaspoons of the salt, and sauté until the onion is translucent, about 5 minutes. 

Add the curry powder, ginger, garlic, and cayenne pepper (if using) to the pan. Stir until fragrant, about 1 minute. Pour in 2-3 tablespoons of the vegetable broth, and scrape any browned bits off the bottom of the pan.*

Pour the onion, spices, and all the liquid from the skillet into the bottom of a 6-quart slow cooker. Add the potatoes, the rest of the broth, chickpeas, bell peppers, tomatoes, black pepper, and another teaspoon of salt. Give everything a good stir. Put the lid on the slow cooker and cook on HIGH for 3 ½ - 4 hours, or until the potatoes are tender. 

Stir in the kale and the can of coconut milk. Replace the lid and allow stew to cook about 10 minutes more, until the kale is wilted. Add additional salt and pepper to taste. Serve and enjoy!

*Note: I have made this recipe by completely skipping the sautéing step, omitting the olive oil, and just tossing the raw onion and spices directly into the slow cooker. It does work and the recipe will still taste good, so that’s an option if you want to cut down on prep time. However, I highly suggest taking the extra few minutes to sauté the onions and spices. You’ll get a richer, sweeter, and more flavorful finished dish.