In a wok or cooking pot over high heat, heat 1 tablespoon of olive oil. Stir in the ground coriander, cumin and turmeric, and cook for a few seconds, until fragrant.
Add the onion, chili pepper, garlic and ginger, and cook stirring often for 1-2 minutes.
Add the carrot, potato and kale, and cook for about 6-7 minutes stirring frequently, until the kale has wilted.
Cover with coconut milk and water, add salt and pepper, and stir well. Bring to a boil, reduce the heat to medium-high heat, and simmer covered for 30 minutes, until the potato is cooked through and tender.
Taste, and add more salt and pepper if needed. Remove from the heat, and let it stand for 5 minutes before serving. And enjoy!
Serve with naan bread, brown rice, or a health mix.
Recipe Notes
Adapted from Meatless Monday (www.meatlessmonday.com)