Heat the oil in a wide pan over medium heat. Add the coriander and cumin seeds and toast for about 1 minute, until they are fragrant and beginning to sizzle.

Stir in the onion and salt. Cook for about 10 minutes, stirring occasionally, until the onion is soft and starting to turn golden brown—keep the heat between medium and medium-low to prevent the onion from browning too quickly.

Reduce the heat to low, then add the garlic, ginger, and chili. Cook for about 2 minutes until fragrant, then stir in the sunflower seeds, turmeric, and 1 cup of water.

Bring the mixture to a simmer over medium heat. Add the kale, cover the pan, and cook for 2 to 3 minutes until the greens are completely wilted. Let the mixture cool for a few minutes before blending until mostly smooth.

Wipe out the pan and heat the remaining oil over medium heat. Sauté the corn for about 3 minutes until it softens and smells sweet.

Add the black-eyed peas, the blended gravy, nutritional yeast, and garam masala. Simmer for 3 to 5 minutes until the flavors are well combined, adding a splash of water as needed to reach your desired consistency.

Remove from the heat and stir in the lime juice. Adjust the salt to your preference and serve hot with cilantro and extra sunflower seeds scattered over the top.