In a hard bottom pan heat the ghee over medium heat. Add the onion and garlic and ginger season with salt and cook for 5 minutes until everything is nice and softened. Add turmeric, curry powder, and red pepper flakes. Stir to combine the spices and toast slightly. Add the potatoes and garbanzo beans, stir everything together to incorporate, and cook for 5 to 7 minutes. Add the cauliflower and continue to cook everything together for a couple of minutes so all the flavors combine. Add the coconut milk and veggie stock season with salt and pepper, and bring to a boil. Once boiling turn down to a simmer and continue to cook for 30 minutes until the sauce has thickened and the veggies are cooked, add the kale and cook for a couple more minutes.

Best served with rice. This is nice topped with chopped scallions, fresh mint, and Thai basil.