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Start by heating sesame seed oil in a medium pot, and then add the onion and garlic cloves
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Sauté for 1-2 minutes or until aromatic
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Now add the coconut milk, peanut butter, red curry paste, and tamari/soy sauce. Stir well together with a large spoon, so that all ingredients are mixed in
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Bring to a light boil, lower the heat, and add the collards, cabbage, and chickpeas
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Stir in, apply the lid, and cook for 15 minutes, stirring occasionally
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Top with lime juice, and enjoy with rice!