2 tablespoons cooking oil, preferably coconut oil

1 medium yellow onion, diced

4 garlic cloves, minced

3 tablespoons red curry paste

1 tablespoon plus 1 teaspoon garam masala

¾ teaspoon ground cinnamon

3 to 4 cups chicken stock

1 (28-ounce) can tomato purée

1 (14-ounce) can full-fat coconut milk

2 pounds boneless skinless chicken thighs

1 (10- to 16-ounce) bag cauliflower florets

1 (14-ounce) can chickpeas, drained

⅔ cup white rice (such as long grain or jasmine)

1 tablespoon Kosher salt

½ teaspoon freshly ground black pepper

1 bunch kale (preferably lacinato/dinosaur kale but curly works)

½ cup cilantro leaves and stems

Juice of 1 lemon

Optional: yogurt or sour cream for dolloping on top, bread or naan for dunking

1. Warm 2 tablespoons oil in a heavy-bottomed pot over medium-high heat. Stir in 1 medium diced yellow onion and cook for 4 minutes, stirring often. Add 4 minced garlic cloves and cook for an additional 2 minutes.

2. When the onion and garlic are tender and translucent, stir in 3 tablespoons red curry paste, 1 tablespoon plus 1 teaspoon garam masala, and ¾ teaspoon ground cinnamon. Stir until spices are fragrant, about 1 minute.

3. Stir in 3 cups chicken stock, 1 (28-ounce) can tomato purée, and 1 (14-ounce) can coconut milk and bring the mixture to a boil over high heat. Reduce to low heat and stir in 2 pounds boneless, skinless chicken thighs, 1 (10- to 16- ounce) bag cauliflower florets — break up any large florets before you throw them in, you want each piece to be easy to eat with a spoon! — 1 (14-ounce) can drained chickpeas, ⅔ cup white rice, 1 tablespoon kosher salt and ½ teaspoon black pepper. Simmer over low heat for 30 minutes, until the chicken easily shreds when pulled apart with two forks.

4. Meanwhile, pull the stems out of 1 bunch of kale and roughly chop it. Finely chop ½ cup cilantro leaves and stems.

5. Transfer the chicken thighs to the cutting board and use two forks to shred apart. Return chicken to the pot along with the chopped kale and cilantro. Stir until the kale is tender, 2 to 3 minutes.

6. Stir in the juice of 1 lemon, and adjust salt and pepper seasoning to taste. I always need more salt! You might want your stew to be more liquidy — if so, stir in more chicken broth. If you love spicy food, stir in some cayenne!

7. Serve stew with a dollop of yogurt and a sprinkle of cilantro on top and a piece of bread for dunking.

8. If you serve the soup later, the rice will continue to soak up the liquid, so it will continue to thicken. Heat it back up over medium heat and stir in chicken broth or water a little bit at a time until it reaches the soup-y consistency you prefer.