1/2bunch collard greensstems minced and leaves thinly sliced (keep them separate after chopping
Instructions
Warm the oil in a skillet, wok, or frying pan.
Add the curry paste, and stir to let it fry for 30 seconds.
Add the sweet potatoes, chickpeas, coconut milk, collard stems, and 1 1/2 cups water. Place a lid on the pan and bring it to a simmer on low-medium heat.
Cook for 15-20 minutes or until the sweet potatoes are tender.
Add the collard leaves and cook another 5 minutes.
Season to taste with salt or soy sauce then serve as is or over rice or noodles.