Coconut Curried Kale And Sweet Potato

• 2 cups Brown Rice - cooked
• 2 tablespoons Olive Oil
• 1 onion, chopped
• 5 cloves Garlic, minced
• 1 tablespoon Ginger - fresh, minced
• 1 pound Kale, chopped small
• 1 cup Vegetable Broth
• 1 can Coconut Milk
• 1 Lime, Juiced
• 1/3 cup Pepitas
• 1/2 teaspoon Salt
• 1/4 teaspoon pepper
• 2 pounds Sweet Potato, peeled and cubed
• 2 tablespoons Yellow Thai Curry Paste (or use powder)
• 1/3 cup Pepitas

1. Cook rice according to package instructions
2. Heat 2 tbs olive oil in a large dutch oven over medium heat. Add onions and cook until soft about 5 minutes.
3. Add sweet potato to the dutch oven, cover and cook for about 5 minutes. Transfer to a bowl.
4. Add 1 tablespoon olive oil to dutch oven over medium high heat. Add garlic, ginger and curry and cook until fragrant about 30 seconds. Add 1/2 the kale and cook until wilted about one minute. Add broth and half of the coconut milk. Cover the pot and cook for about 15 minutes.
5. Add sweet potatoes and onions to the pot. Cover and cook until the sweet potato is tender about 10 minutes.
6. Uncover the pot and add remaining coconut milk. Heat over medium for 3 to 5 minutes until most of the liquid has evaporated.
7. Serve by adding rice to bowls, then raw kale, then sweet potato mixture. Add a squeeze of lime juice and finally top with pepitas.

brown rice, olive oil, onion, garlic, ginger fresh, vegetable broth, coconut milk, salt, pepper, sweet potato, yellow thai curry

Taken from www.epicurious.com/recipes/member/views/coconut-curried-kale-and-sweet-potato-5b676fef2aacad525f0f0988 (may not work)