Serves 4 to 6
In a large saucepan or Dutch oven, heat ghee over medium heat. Add onion and cook for 3 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add coriander, cumin, turmeric, cayenne, and yellow mustard seeds and cook for 1 minute longer. Add sweet potatoes, chickpeas, vegetable broth, kale, and salt and increase heat to medium-high. As soon as stew begins to simmer, reduce heat to medium-low and gently simmer for 35 minutes or until sweet potatoes are tender. Stir in coconut milk and cook for 15 minutes longer.
Serve with jasmine rice and garnish with chopped cilantro and red bell pepper.
Cook’s Note: Turmeric is a rhizome that is used widely in Indian cooking. It is one of the main ingredients in curry, lending it a distinctive flavor. Turmeric has a slightly bitter flavor. It is used as a food coloring for cheese, butter, and mustard thanks to its bright yellow color. Turmeric is also considered a super antioxidant and is used in both Indian and Chinese herbal medicines.