Adirondack Red Potato and Kale Curry

1 tbsp vegetable oil

1 medium Red onion, chopped

3-4 garlic cloves, minced

2-inch fresh ginger root, minced

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

¼ tsp ground cayenne pepper

¼ tsp ground black pepper

4-6 paste tomatoes

1 Can chickpeas, drained and rinsed

1# Red Prairie potatoes, chopped into 1½-inch chunks

1 bunch kale, stems removed and chopped into small pieces

1 can coconut milk

Salt, to taste

In a small bowl, combine the spices (minus the salt) and set aside. In a blender, puree the whole tomatoes and set aside. In a large saucepan, heat the oil over medium-high heat and add onions with a small pinch of salt. Stir occasionally until onions are browned, 5-6 minutes.