Instructions

1. Peel and chop the sweet potatoes and carrot into bite-sized chunks. Slice the red pepper.
2. Finely slice the onion and garlic.
3. Heat the oil in a large pan and gently sauté the onion and garlic for about 5 minutes until softened.
4. Add the sweet potato, red pepper and carrot pieces. Gently sauté under cover for 5 minutes.
5. Add the spices and pastes, then stir for a minute to coat. Add enough stock just cover the veggies. Place the cinnamon stick on top, bring to the boil. Cover and gently simmer over low heat for 20 minutes. Add the kale and cook for a further 8-10 minutes or so, until all vegetables are tender.
6. Stir in the chopped coriander. Taste and adjust the seasoning to your liking. Discard the cinnamon stick.
7. Serve warm with a squeeze of lime juice and coriander leaves scattered on top.