Prick 4 yams a few times with a fork. Set on a parchment-paper lined baking sheet. Bake at 400˚F until tender, 60 to 70 minutes. When almost cooked, place 1 can (400 mL) coconut milk, 1 can (540 mL) well drained chickpeas, 1 1/2 tsp. curry powder, and 1 tsp. chopped fresh ginger in a medium pot. Bring to simmer over medium heat; simmer 5 minutes. Mix in 2 cups baby kale and simmer 2 minutes more. Set yams on plates, make a slit down the middle of them, and squeeze open. Top each yam with chickpea kale curry. Sprinkle, if desired, with chopped cashews, cilantro leaves and shredded coconut.