Throw the diced onion and garlic into a large skillet on medium high heat with a dash of olive oil. Sautée for two minutes then add the spices and heat for another minute to crack open the flavor.

Next add the tomato paste, tamari, 2 tbs olive oil, can of whole tomatoes, coconut sugar, salt and 225 mL of water. Use a spatula to gently break down the tomatoes.

Simmer for 10 minutes then add the potatoes. They should be covered with liquid so add more water if needed. Cover with lid and cook for 25 minutes.

By now the the potatoes should be almost tender. Add the green beans and cook for further five minutes then add the kale and cook for another minute until wilted. Give it a good stir and serve with fresh coriander. This dish is perfect with naan bread, basmati rice, or on its own.