Ingredients

• 1 medium onion , finely chopped; 1 cup
• 1 Yukon gold potato , cut into 1/2-inch cubes; 1 cup
• 1 tbsp curry powder
• 2 tsp garlic powder
• dash cayenne pepper
• 2 cup chopped kale , with stems
• 1 1/2 cup cooked chickpeas
• 1 cup unsweetened, unflavored plant-based milk
• 7.5 oz diced tomatoes , undrained; 3/4 cup
• 2 tbsp finely chopped cilantro
• 2 tbsp lemon juice
• 1/2 tsp sea salt
• 1 1/2 cup cooked brown rice , warmed

Method

1. In a large saucepan combine the first five ingredients (through cayenne) and 1/4 cup water. Cook over medium 10 minutes, stirring occasionally. Add kale, chickpeas, milk, and tomatoes. Cook about 5 minutes more or until thickened, stirring occasionally.
2. Stir in cilantro, lemon juice, and salt. Serve stew over rice.