3 tablespoons extra virgin olive oil
1/2 onion, chopped
2 lbs sweet potatoes/yams (3-4 individual), sliced into 1/2 inch cubes
5 garlic cloves, pressed or minced
2 teaspoons grated fresh ginger
1 teaspoon curry powder
2 large bunches/1 full bag of kale
1 cup vegetable broth
1 can coconut milk
1/3 cup green pumpkin seeds
Salt, to taste,
Black pepper, to taste
Red pepper flakes, to taste
1 1/2 cups brown basmati rice
1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and cook for 30 minutes, reducing heat as necessary, keeping the water boiling. Turn off the heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve.
2. Warm 2 tablespoons olive oil in a large pot over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 5 minutes.
3. Add sweet potato or squash, cover and cook, stirring occasionally, until the sweet potato is bright orange about 5 minutes. Transfer the mixture to a bowl for now.Add 1 tablespoon olive oil to the pot and raise the heat to medium-high. Add garlic, ginger and curry powder and cook, and stir constantly about 30 seconds. Add half of the kale and stir until it's begins to wilt, about 1 minute. Stir in remaining greens, vegetable broth, all but ½ cup coconut milk and ½ teaspoon salt.
4. Cover pot, reduce heat to medium low, and cook, stirring occasionally, until kale is wilted, about 12 to 15 minutes. Pour in sweet potato or squash mixture, cover and continue to cook until kale and sweet potato or squash are tender, 10 to 15 minutes.
5. Meanwhile, toast the green pumpkin seeds in a medium skillet over medium-low heat, stirring frequently, until they're fragrant and making little popping noises, about 3 to 5 minutes.
6. Once the kale and sweet potato/squash are tender, uncover the pot and increase heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and sauce has thickened, 2 to 5 minutes.
7. Remove from heat and stir in the remaining coconut milk. Season with salt, pepper and red pepper flakes, to taste. Divide rice into bowls, then top with kale mixture and a sprinkle of pumpkin seeds before serving.
Sarahn’s Tip: The yams can be hard to cut into cubes, so try soaking them in hot water 30-40 minutes prior to cutting them up. It will make things a little easier.
Sarahn’s Twist: I wanted to experiment with the sweet and salty taste of this recipe so I seasoned the rice with coconut milk, honey and black pepper. I also added about 2 capfuls of lemon juice to the kale and yams once removed from the heat.
Sarahn’s Taste: This recipe turned out very well. Tasty and filling. I definitely think the pumpkin seeds were a great topping for this dish, and wouldn't want to recreate this without them. #sarahnsays