Sweet Potato, Kale & Chickpea Curry

1. Preheat oven to 425. Toss sweet potato and cauliflower with olive oil + a dash of salt. Spread on greased baking sheet and bake for 20-25 minutes.
2. Mix together almond butter, tomato paste, and coconut milk until fully combined. Set aside.
3. Heat coconut oil in a skillet at medium heat. Add garlic and curry powder for 2-3 min.
4. Add almond butter mixture and stir until combined. Next add in chickpeas, sweet potatoes and cauli.
5. Bring to a boil then reduce heat and simmer about 5-7 minutes. Finally add in kale, stir in and allow to wilt.
6. Serve with brown rice and enjoy!