Medium deep sauté pan or skillet
Read through the entire recipe before getting started. Wash and dry all produce. Remove ends from onion, peel, cut in HALF and julienne. Peel sweet potato and dice into ½" cubes. Remove chickpeas from can and rinse. Thinly slice garlic. Tear cilantro leaves and tender stems, discard tough cilantro stems.
In a medium pot, heat 1 Tbsp. oil over high heat until shimmering. Add jasmine rice and sauté until lightly toasted and aromatic, 1-2 min. Add 1 ¼ cups water and a pinch of salt and bring to a boil. Cover, reduce heat to low and simmer until rice is fluffy and tender and water is absorbed, 15-20 min. Fluff with a fork. While rice is cooking, proceed with Step #3.
Note: If the rice has absorbed the water but isn"t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min more.
In a medium deep sauté pan or skillet, heat 1 Tbsp. oil over medium-high heat until shimmering. Add onion and sauté until it begins to soften, 4-5 min. Add ¼ cup of water an cook, stirring occasionally, until onions are very tender and a light golden brown, 6-8 min.
Add sweet potatoes, garlic and ras el hanout blend to caramelized onions. Cook stirring occasionally until very aromatic, about 1-2 min. Add red curry paste and chickpeas, continue to cook for another 2-3 min until incorporated and beginning to caramelize.
Deglaze pan with 2 cups of water. Use a wooden spatula to scrape up any browned bits on bottom. Season with a pinch of salt and pepper. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is reduced by HALF, 15-20 min. Stir in coconut cream and simmer 2-3 min more. Remove from heat and add kale. Fold in until kale is lightly wilted.
Note: When simmering sauce, you should see small bubbles on the surface. If not, increase heat to moderate.
Divide rice between two bowls. Top with plenty of curry and garnish with cilantro. Enjoy!