Coconut Curried Kale and Sweet Potato

Serves: 4 Save

Ingredients (16)

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 onion, chopped
  • 2 pounds sweet potato or butternut squash, peeled and sliced into 1/2-inch cubes
  • 5 garlic cloves, pressed or minced
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon curry powder
  • 2 large bunches of kale (about 2 pounds), stemmed and chopped
  • 1 cup vegetable broth
  • 1 (14-ounce) can full-fat coconut milk
  • 1 tablespoon lime juice
  • 1/3 cup pepitas (green pumpkin seeds)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Red pepper flakes (optional), to taste
  • 1 1/2 cups brown basmati rice, rinsed
  • Salt, to taste

Directions

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