Sweet Potato Kale Curry

Servings Prep Time
4servings 15minutes
Cook Time Passive Time
60minutes 40minutes

Servings Prep Time
4servings 15minutes
Cook Time Passive Time
60minutes 40minutes

Ingredients
Vegetables

Instructions
  1. Preheat oven to 400º. Line a baking sheet with parchment paper, and place the 1 1/2 teaspoons of coconut oil in the middle. Place the baking sheet in the oven while it heats. When oil is melted, toss the cauliflower florets in it, adding salt and pepper to taste. Roast 20 minutes, stir, then roast an additional 10 minutes until cauliflower is browned.

  2. While cauliflower roasts, prefer the spice blend by mixing all ingredients together. Set aside. Chop onion, garlic, and ginger, peel and cube sweet potato, thinly slice kale, and set peas out to thaw.

  3. Heat a medium-sized saucepan over medium heat. Melt the tablespoon of coconut oil. When oil is hot, add the onion. Cook approximately 4 minutes, until onion is soft and just beginning to brown. Add 2-3 tablesoons of spice blend and stir. Add garlic and ginger, cooking 30 seconds until fragrant. Add sweet potato, stir, then pour in broth. Bring to a boil, then cover for 10 minutes.

  4. While sweet potatoes cook, add sauce ingredients—buttermilk, coconut, and almond milk—to blender. (Alternatively, simply pour in one can of unsweetened coconut milk.) When sweet potatoes are cooked, add half of them to the blender. Blend until smooth. Pour back in the pan. Heat over medium, but do not boil.

  5. Add kale to pan, and cook for 10 minutes. Add roasted cauliflower and peas to pan, and quinoa rice mix if desired. When heated through, serve in bowls, garnished with herbs and peanuts if desired.

Recipe Notes


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