Bombay curry with potato, chickpea and kale

Ingredients

• 1/3 cup vegetable oil
• 2 onions, thinly sliced
• 2 garlic cloves, crushed
• 2 long red chillies, seeded, sliced, plus extra to serve
• 2 teaspoon ground coriander, plus 1 teaspoon extra
• 2 teaspoon ground cumin, plus 1 teaspoon extra
• 1/4 teaspoon ground cloves
• 500 gram potatoes, peeled, cut into wedges
• 400 gram can diced tomatoes
• 400 millilitre can coconut milk
• 400 gram can chickpeas, rinsed, drained
• 1/2 bunch kale, leaves torn
• steamed rice to serve