Easy Yellow Cauliflower Chickpea Curry with Coconut Milk

0 Aromatics: Warm the oil in a large pot or braiser over medium heat. Once melted, add the shallot, garlic and ginger and sauté for 2 minutes. Add the curry paste and do your best to mix it in with the aromatics; sauté for an additional 1 to 2 minutes.
1 Add the Veggies: Add the cauliflower, sweet potatoes, chickpeas, sugar, coconut milk, and vegetable broth to the pan. Mix well, doing your best to scrape any browned bits off of the bottom of the pan. Cover and bring to a boil over high heat.
2 Simmer: Once boiling, uncover and mix well. Reduce the heat to medium and maintain a simmer for 10 minutes or until the sweet potatoes are fork-tender, stirring occasionally. Add the tamari and kale to the pan and mix again, sauteeing for a final 3 to 5 minutes. Taste the broth and add more tamari or sugar, as necessary.
3 Serve & Store: Divide the curry between serving bowls and serve with rice, cilantro, and a squeeze of lime. Store any leftovers in an airtight container in the refrigerator for up to 5 days.