Preparation

• In a large Dutch oven or other heavy-duty pot, heat the oil over medium-high heat until shimmering. Add the coriander, cumin, turmeric, and fenugreek, and cook, stirring often, until aromatic, about 1 minute. Add the onion, ginger, and serranos, and continue to cook, stirring occasionally, until the onion is soft and translucent, about 4 minutes. Add the stock, stirring to scrape up the brown bits on the bottom of the pot. Add the tomatoes, tomato paste, cloves, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil, and then lower the heat to medium and cook for about 5 minutes.
• Stir in the peanut butter, and then add the potatoes. Return to a boil; cook for 5 minutes. Add the kale and red chile, and continue to cook for about 1 minute, until the kale is just tender. Remove the cloves. Serve garnished with the chopped peanuts and lime wedges.