
Coconut Curried Kale and Sweet Potato
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
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Cookie and Kate