Chickpea, sweet potato and kale curry

Kale could be replaced with spinach - we had lots of kale!

Mix together:
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
0.5 tsp fenugreek seeds
0.5 tsp cayenne pepper
0.5 tsp sea salt

In a pan cook 1 small onion finely chopped until transparent in 1tsp oil (coconut if available). Add 1 medium sized sweet potato diced and cook for 2 minutes.
Add the spice mix and cook for 30 seconds. Add 1.5 tbsp minced garlic and fresh ginger mix and cook for a further 30 seconds.
Stir in a 400ml can of chopped tomatoes, 400 ml full fat coconut milk and 300g can of chickpeas including the liquid. Bring to a simmer, cover and cook for 20 minutes until the sweet potato is tender. Stir in 100g of chopped fresh kale (if not all stems removed then add 5 minutes before the end of the cooking time).
Remove from heat.

Serve with rice or naan bread