Lentil and Kale Korma on Toasted Basmati Rice

1 Tbsp canola oil
1/2 medium onion, diced
1 tsp fresh grated ginger
1 large garlic clove, minced
3/4 cup salt free tomato sauce
3/4 cup salt free chicken stock
2 Tbsp peanut butter
2 Tbsp curry powder
1 can pea lentils, drained and rinsed
1/2 cup whole (small) mushrooms
1 small zucchini, 1/2 inch pieces
1 cup chopped kale leaves (stems removed)
1/4 c heavy cream
1 Tbsp unsalted butter
4 or 5 good dashes of Frank's Red Hot (or to taste)
3 Tbsp unsalted cashew pieces
salt to taste

Saute onion, ginger, garlic in the canola oil for 3 or 4 minutes.    Add the tomato sauce, chicken stock, peanut butter, curry powder and mix well.  When up to temperature, add lentils, mushrooms, zucchini, and kale and simmer for 8-10 minutes - until kale is tender.  Add the cream and butter and hot sauce (and salt) and bring back up to a simmer.  Serve over toasted cooked basmati rice and finish with cashews.