Chickpea Curry Stew with Kale - Forks Over Knives

Ingredients

• 1 medium onion, finely chopped (1 cup)
• 1 Yukon gold potato, cut into ½-inch cubes (1 cup)
• 1 tablespoon curry powder
• 2 teaspoons garlic powder
• Dash cayenne pepper
• 2 cups chopped kale, with stems
• 1½ cups cooked chickpeas
• 1 cup unsweetened, unflavored plant-based milk
• ½ of a 15-oz. can diced tomatoes (¾ cup), undrained
• 2 tablespoons finely chopped cilantro
• 2 tablespoons lemon juice
• ½ teaspoon sea salt
• 1½ cups cooked brown rice, warmed