Vegan Chickpea, Sweet Potato, and Kale Curry

Heat a large deep pan over medium heat and melt the coconut oil. Add the onion and cook for a couple of minutes, or until fragrant and translucent. Stir in the sweet potato and cook for another two minutes.
1 teaspoon coconut oil, 1 small red onion, 1 medium sweet potato
Add the garlic, ginger, and spice blend, and cook for another 30 seconds. Add the tomatoes and coconut milk, then stir to combine.
2 cloves garlic, 3 cm piece of fresh ginger, 400 ml can diced tomatoes, 400 ml can full-fat coconut milk, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon ground coriander, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon cayenne pepper, 1 teaspoon sea salt
Cover and increase the heat to bring the curry to a low boil. Add the chickpeas, then reduce the heat to low and simmer for about 20 minutes, or until the sweet potato is tender.
300 grams chickpeas
Once the sweet potato is cooked, remove the curry from the heat and stir in the kale.
80 grams fresh kale
Taste and season as needed, then add the methi leaves if using and serve hot with brown rice or naan.
Brown rice or quinoa, 1 teaspoon methi leaves