Peanut Stew with Sweet Potato, Cauliflower and Chickpeas

-- Slow Cooker
Add all ingredients except the kale and lime juice to a slow cooker. Mix well, and set to high for 6 hours, until cooked, stirring intermittently if possible. Half an hour before you have finished cooking the stew, add in the kale and lime juice.

-- Stovetop
1. In a pot over medium heat, add 1 to 2 tablespoons of oil. Add the onion, garlic, bell pepper, cauliflower and sweet potato. Saute until slightly softened, approximately 8 minutes.
2. Add the spices, including the turmeric, paprika, curry powder and soy sauce to the pot. Stir and saute until fragrant, approximately 3 minutes.
3. Add the chickpeas, diced tomatoes, peanut butter and vegetable broth. Stir until mixed well. Bring to a boil, then simmer covered over low heat for 25 to 30 minutes. Before serving, stir in the kale and add lime juice, if desired.
4. Enjoy on its own or with rice as desired.