Soak the soy curls in hot water for 20 minutes or so while you start the stew.
In a medium heavy bottom stock pot sautee the onion and carrot with a little drizzle of water or oil until the onion is translucent. (omit oil for WFPB & Plantricious diets).
Stir in the garlic, ginger, turmeric, coriander and chili powder and give everything a good toss.
Add the canned tomatoes ( lightly crush them with your hand if using whole tomatoes), nutritional yeast, coconut milk and 5 cups of water or veggie stock.
Whisk in the peanut butter until combined and bring the stew to a simmer.
Drain the soy curls and use your hands to squeeze as much water out of them as possible. Transfer to a cutting board and run your large knife through them to chop them into bite size pieces then add into the stew.
Cover with a lid and cook for 30 minutes. Taste and season with sea salt.
Add the diced potatoes and chopped collard greens and simmer an additional 10 to 15 minutes until the potatoes have softened.
If using kale, spinach, wok choy or swiss chard wait add them to the stew until the very last 3 or 4 minutes.
Squeeze in a large juicy lime and serve garnished with fresh cilantro, salty peanuts, chili pepper to taste and extra lime wedges. If you prefer a thinner consistency of the stew just add a little more veggie stock or water.