1-2 tbsp olive oil
2 tbsp ginger, minced
3 shallots, minced
2 cloves of garlic, peeled and minced
1 large bunch of kale, ribs & tough stems removed, leaves roughly chopped
2 tomatoes, diced
1/2 tsp cayenne pepper (or more to taste)
1/2 cup peanut butter
1/2 cup coconut milk
Blanch kale for 2 minutes in large pot of boiling water, and drain.
Heat olive oil over medium heat in a large saucepan. Add ginger, shallots and garlic, and saute for a few minutes. Add diced tomato, cayenne and kale. Stir well.
Add coconut milk and peanut butter, and stir. Bring to a simmer, and reduce heat to low. Cover partially with the lid. Simmer for 30 minutes, or until desired consistency, stirring occasionally.
Could also add drained & rinsed canned chickpeas or beans when the kale & tomatoes are added.