gluten free / vegan

sweet potato and kale curry by kalejunkie



1 large sweet potato, diced
1 large red onion, diced
1 can garbanzo beans, drained
1/2 cup coconut milk (full fat, white part only)
1 15/16 oz can diced tomatoes
2 tb coconut oil
1/2 cup vegetable broth
1 cup finely chopped kale
3 garlic cloves
2 tsp cumin
2 tsp turmeric
1/2 tsp cayenne pepper
1 tsp salt
pepper to taste
served with white basmati rice

Its Monday, I thought I’d bring the KALE. I mean, what kind of KALEJUNKIE would I be if I didn’t? Today I’m sharing one of my favorite plant based meals...SWEET POTATO & KALE CURRY, a one pan meal that’s actually kind of outrageously good if you ask me. So there you go, here’s dinner for tonight!



If making rice, start there.
Once rice is cooking, scrub sweet potato and cut into 1/2 thick pieces, dice onion, wash and finely chop the kale. Set aside.
In a large pan on the stove, heat coconut oil over medium heat.
Add the onion and stir until fragrant.
Add garlic, sweet potatoes, and spices, and stir for another minute or two.
Next add the drained garbanzo beans, tomatoes, coconut milk, and veggie broth.
Stir to ensure everything is coated well.
Cover, reduce heat to low, and time for 25 minutes (or until sweet potatoes are soft).
The last step, once the dish is cooked, is to add the kale.
Plate your food, and ENJOY!