Coconut Curried Kale and Sweet Potato

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 onion, chopped
• 2 pounds sweet potato or butternut squash, peeled and sliced into ½-inch cubes
• 5 garlic cloves, pressed or minced
• 2 teaspoons grated fresh ginger
• 1 teaspoon curry powder
• 2 large bunches of 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)
• Salt, to taste
• Freshly ground black pepper, to taste
• Red pepper flakes (optional), to taste
• 1½ cups brown basmati rice, rinsed
• Salt, to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil, add the rice, reduce to a simmer, cover and cook about 30 minutes until tender. Drain and keep warm.

2. While the rice cooks, heat 1 tablespoon of the olive oil in a large deep skillet over medium heat. Add the onion and cook 5 minutes, stirring, until softened.

3. Add the sweet potato or butternut squash cubes and cook 5 minutes, stirring occasionally, until they begin to brown at the edges.

4. Stir in the garlic, ginger and curry powder and cook 1 minute until fragrant.

5. Pour in the vegetable broth and coconut milk, bring to a gentle simmer, cover and cook 10 to 12 minutes until the squash is fork-tender.

6. Add the kale in handfuls, stirring until wilted. Cover and cook 3 to 5 minutes more until the kale is tender.

7. Stir in the lime juice, salt, black pepper and red pepper flakes if using (optional). Taste and adjust seasoning.

8. Toast the pepitas in a small dry skillet over medium heat 3 to 4 minutes, shaking often, until puffed and golden. Toss them with the remaining 2 tablespoons olive oil and a pinch of salt.

9. Spoon the curry over the rice and top with the toasted pepitas to serve.