Pumpkin kale stew with red lentils and black eyed peas

1 can coconut milk
2 cloves garlic, minced
1.5 inch cube ginger, minced
2-4 dried chili peppers
1/2 onion, chopped
1 bunch kale, destemmed and ripped
1 can black eyed peas, drained
1 handful baby carrots, chopped
1 c red lentils, cooked until only a bit of water is left
2 tbsp curry powder
2 tsp cloves
1 tbsp cinnamon
Salt
Black pepper
Coconut oil

1. In a large pot, heat coconut oil on medium. Add garlic, ginger and chili and sauté for 3 minutes. Add kale and carrots sauté for 5 more minutes.

2. Add pumpkin and comix thoroughly. Sauté for 5 more minutes on high stirring constantly. Lower heat and add coconut milk.

3. Add spices.

4. In a different pan, prepare the red lentils. Cook until almost finished, reserving a bit of the water. Add to main pot and fold together. add black eyed peas. Season with salt and pepper.

5. Continue to cook for about 10 to 15 minutes while preparing couscous, quinoa or other grain. Serve hot.

Note: you can leave the grain out and instead serve as a bisque styled soup by blending all ingredients together after ingredient 4.

If you want to share this as a "family" food, feel free to leave out the pepper, but depending on how hot your dried peppers are they probably won't add too much kick.