Peel and chop up the red onion, garlic cloves, and fresh ginger.

Grab a large frying pan with a lid.

Place the pan on a stovetop over medium heat and add the EVOO to it along with the chopped onion, ginger, and garlic. And let saute for about 5 minutes.

While the onion, ginger, garlic are sauteing, clean and chop up the baby potatoes into pieces a bit smaller than bite sized.

At 5 minutes, push the onion, ginger, garlic to the side of the pan and add in the diced potatoes. Add in a tablespoon or 2 of water and place the lid onto the pan and let sit 5 minutes.

Remove lid and check potatoes. If potatoes are not tender, add in another tablespoon or two of water and replace the lid. Let the potatoes cook for another 5 minutes.

By now the potatoes should be tender. So add in the kale.

Also add in the coriander, smoked paprika, cloves, turmeric, cayenne, tomato paste, coconut milk, and water into the pan and stir until the spices are well incorporated. Place the lid on and let cook for about 2-3 minutes or until kale starts to wilt.

When the kale starts to wilt, turn the stove off and remove pan from the hot stovetop and set it aside until ready to serve.

Before serving, make sure to sprinkle it with parsley, and season it well with salt and pepper.

Serve with rice, roti, or naan bread.