Pre-heat oven to 200 celcius
Chop sweet potatoes in large chunks, toss in one tablespoon of oil, season with salt and pepepr and roast for 25 - 30 minutes
Melt coconut oil in a pan over medium heat. Add the finely chopped onion, and cook until super soft and translucent, about 10 minutes.
Grate in garlic, ginger and lime zest and cook for a further 2 minutes
Stir in the curry powder and cook for another 90 seconds, before adding the soy sauce.
Stir in coconut milk, peanut butter, water and maple syrup and bring to a simmer, allow to simmer for 10 minutes.
Add the kale and lime juice. Cook until the kale is tender, about 4 minutes, then stir in the roasted sweet potatoes. Adjust seasoning to taste.
Serve with rice, and top with roasted, chopped peanuts, slices of chilli and a generous smattering of coriander.