A brothy, Thai-inspired yellow curry that marries sweet cauliflower and tender sweet potatoes with chickpeas in a rich coconut milk broth. Fragrant aromatics and mellow curry paste create a comforting, nourishing bowl with bright, cozy depth.
Warm the coconut oil in a large pot over medium heat. Add the shallot, garlic, and ginger; sauté for 2 minutes. Add the yellow curry paste and cook 1 to 2 minutes, stirring to combine with the aromatics.
Add the cauliflower, sweet potatoes, chickpeas, brown sugar, coconut milk, and vegetable broth. Stir well, scraping any browned bits from the bottom of the pot, then cover and bring to a boil over high heat.
Uncover, stir, reduce heat to medium, and simmer for about 10 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
Stir in the soy sauce (or tamari) and kale; cook 3 to 5 minutes more. Taste and adjust with more soy sauce/tamari or sugar as needed.
Divide into bowls and serve with cooked rice, fresh cilantro, and a squeeze of lime. Store leftovers in an airtight container in the refrigerator for up to 5 days.