The list of ingredients may seem long, but so much of this is spice that the actual prep time isn’t as much as you’d think. The recipe makes a huge vat of stew, so you can package and freeze it for later consumption, too.
Heat the oil in a large pot or dutch oven over medium heat. Add the onion, ginger, garlic and cilantro and saute until the onion is translucent, about 7 minutes. Add the red pepper, jalapeno, cumin, mustard seeds, corinder, turmeric, paprika and cayenne. Cook for a couple more minutes. Add the tomatoes, sweet potatoes, potatoes and coconut milk. Cover and bring to a boil, then reduce heat and simmer, covered, until the potatoes are soft, about 15 minutes.
Place the almond butter in a small bowl or glass measuring cup and scoop about 1/2 cup of the liquid from the stew, adding it to the nut butter; mix well, until smooth. Pour the mixture back into the pot and blend it in. Add the collards and chickpeas and continue to cook until the greens are soft, another 5-10 minutes. If the sauce is too thin, allow to simmer, uncovered, stirring occasionally, until desired thickness is reached.
Serve over rice or cooked quinoa. May be frozen.