Coconut Curried Kale and Sweet Potato
Ingredients
Braised kale and sweet potato
-
3
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
½
teaspoon
fine salt
-
2
pounds
sweet potato or butternut squash, peeled and sliced into ½-inch cubes
-
5
cloves
garlic, pressed or minced
-
2
teaspoons
grated fresh ginger
-
1
teaspoon
curry powder
-
2
large bunches
kale, stemmed and chopped
-
1
cup
vegetable broth
-
1
14-ounce can
full-fat coconut milk
-
1
tablespoon
lime juice
-
⅓
cup
pepitas (green pumpkin seeds)
-
to taste
freshly ground black pepper
-
to taste
red pepper flakes (optional)
Rice
-
1 ½
cups
brown basmati rice, rinsed
-
to taste
salt
Instructions
- Cook the rice by boiling water, adding rinsed rice, and cooking for 30 minutes.
- In a Dutch oven, warm 2 tablespoons of olive oil, add onion and salt, and cook until softened.
- Add sweet potato or squash, cover, and cook until bright orange or just beginning to brown.
- Transfer the mixture to a bowl and add 1 tablespoon of olive oil to the pot.
- Add garlic, ginger, and curry powder, cooking until fragrant.
- Add half of the kale, stirring until it begins to wilt, then add the remaining kale, broth, and most of the coconut milk.
- Cover and cook until kale is wilted, then add the sweet potato or squash mixture.
- Continue cooking until both kale and sweet potato are tender.
- Toast pepitas in a skillet until fragrant, then transfer to a bowl to cool.
- Uncover the pot, increase heat, and cook until the liquid has evaporated and sauce thickens.
- Stir in the remaining coconut milk, lime juice, and season to taste.
- Serve over rice, topped with kale mixture and pepitas.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
50g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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