Chick Pea and Sweet Potato Curry with Crispy Roasted Kale and Cauliflower

This may look complicated, but is actually fairly simple to make.  The kale and cauliflower crisps up in the oven as you whip together a simple curry with chick peas and sweet potato.  Definitely a weeknight dish.
3 cups cauliflower
4 cups Tuscan kale, chopped
2 Tbsp olive oil
powdered coriander

2 large carrots, peeled and sliced
1 onion, diced
1 purple (or normal, orange) sweet potato, diced (about 2 cups)
3 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp favorite curry powder
1 tsp garam masala

1 can coconut milk
6-8 fresh curry leaves
1/4 cup cashews, coarsely chopped

Preheat oven to 400F. You'll need some cooked rice for this curry so if you don't have any hanging around, cook up a few cups of rice.

Toss the cauliflower and kale with the olive oil. Salt and pepper to taste. Turn mixture out to a large rimmed baking pan. Season generously with coriander powder to taste.

Roast 30 minutes, turning once or twice. The cauliflower should begin to brown.

Sauté the carrots, onion and sweet potato in a pot in a bit of canola oil.

Toss in the garlic, ginger, cumin and fennel seeds and bring up the flavors for another 10 minutes or so. Add the curry powder and masala and cook another 3-5 minutes. Add the chickpeas.

Add the curry leaves.

Add the coconut milk, and simmer for at least 15 minutes.

When the kale and cauliflower is fully roasted, remove from the oven. Spoon the curried chick peas onto cooked rice. Top with the crispy roasted kale and cauliflower and the chopped cashews.

Serves 4-6.

Cook's Note:  I used purple sweet potato here, but you could use any other orange or white sweet potato.  The purple color does bleed a bit and turns the chick peas and the sauce a bit red.  If that turns you off, use a regular sweet potato which will not change the color of the dish.