Coconut Curried Kale and Sweet Potato
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Cookie and Kate · by Cookie and Kate★ 4.8

Coconut Curried Kale and Sweet Potato

NUTRITION · PER SERVING65M COOK
CAL 29%·PRO 22%
CARBS 77G53% OF CAL
10G FIBER0G ADDED11G INTRINSIC56G OTHER11G TOTAL SUGAR
FAT 27G42% OF CAL
16G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty curried kale and sweet potato stew with coconut milk and rice. Warm, spiced, and naturally vegan—perfect for winter meals.

mainindianbowlcurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 cups brown basmati rice, rinsed well
  • Salt, to taste
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 1 teaspoon fine salt, divided, more to taste
  • 2 pounds sweet potato (about 3 medium) or 1 butternut squash, peeled and sliced into 1/2-inch cubes
  • 3 large garlic cloves, pressed or minced
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon curry powder
  • 1 large bunch of kale (about 8 ounces), stems removed and chopped
  • 2 cups vegetable broth or water
  • 1 can (14 ounces) full-fat coconut milk, divided
  • 1 tablespoon lime juice
  • ⅓ cup pepitas (green pumpkin seeds)
  • Freshly ground black pepper, to taste
  • Red pepper flakes (optional), to taste
PREP
25M
SODIUM
913MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.