Sauté 1 onion in 1 tbsp oil, then add garlic, ginger, 2 tsp curry powder and 1/2 tsp turmeric for 30 seconds. Stir in 500 g cubed potatoes, one 400 g can tomatoes and 350 ml vegetable stock; simmer covered for 18 minutes. Add one can chickpeas and 150 g chopped kale for 5 minutes. Finish with lemon. Cut the potatoes evenly so they become tender at the same time.
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