Healthy Sweet Potatoes and Coconut Kale Curry

Hello everyone, You’re most welcome to my blog no1recipe. So, In this post, we tell you how to make Healthy Sweet Potatoes and Coconut Kale Curry.

Hearty Sweet Potatoes and Coconut Kale Curry with sweet potato makes a succulent wintertime mess! This healthy dish is vegan, dairy-free, and gluten-free.

I’ve been thinking about simple healthy one-pot meals recently. Life has been pretty hectic for us. Lots of work, deadlines, guests at home every two to three weeks, commitments, shows, and so on. I’m certainly not complaining, such is life for the self-employed.

A good 30-minute one-pot meal means that other than a few minutes to chop a few ingredients and get a cutting board or knife dirty, dinner is ready in the blink of an eye. Just like that, you can sit down with your loved ones and eat a nutritious home-cooked meal without having to clean up afterward. Try this super easy 30-minute Sweet Potato and Kale Coconut Curry.

This curry has an incredible flavor from the fresh ginger and coconut milk, plus, the red curry paste, which has a mild heat and a wonderful hint of lemongrass. I use red curry paste more than most people because I love the flavor and can enjoy it to the fullest. If you want a more mild flavor and a little less spiciness (although I don’t find red curry spicy at all) then use only 1 or 2 tablespoons. I was drawn to the form because it sounded veritably analogous to an original form I tried a couple of times in Austin that no way turned out relatively right. It’s a stewy creation that’s loaded with flora( two bunches’ worth!), cooked down into hearty, comforting virtuousness. I no way would have allowed to add heated pepitas, but they round out the dish impeccably. It’s not the meat of dishes, but trust me, it’s succulent!

Benefits of Healthy Sweet Potatoes and Coconut Kale Curry

• Fiber- However, the key to this health benefit is eating potato skin. Half of the fiber you get from a potato or sweet potato is in the peel. (Just be sure to wash the peel thoroughly to remove any dirt).
• Carbohydrates – Potatoes and sweet potatoes are considered starchy vegetables that boost energy.
• Potassium – Fun fact: Potatoes and sweet potatoes contain more potassium than bananas.
• Vitamin B6- One medium-sized potato or sweet potato provides about 30% of your recommended daily amount of vitamin B6, which works to strengthen your brain and nervous system.
• Vitamin C- Are you surprised by this? Many people are surprised. You can get about a third of your daily recommended vitamin C from potatoes or sweet potatoes (Think oranges.)

Please let me know how your recipe turns out in the comments! I love hearing from you.

Healthy Sweet Potatoes and Coconut Kale Curry

Recipe by K.B MarksCourse: SoupsCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

235

kcal

Total time

1

hour 

Hearty coddled and kale Curry with sweet potato makes a succulent wintertime mess! This healthy dish is vegan, dairy-free, and gluten-free. Be sure to have your constituents fixed before your launch cooking! The recipe yields four servings.

Ingredients

• Braised kale and sweet potato

• 3 tablespoons extra-virgin olive oil, divided

• 1 yellow onion, chopped

• ½ teaspoon fine salt, more to taste

• 2 pounds sweet potato or butternut squash, peeled and sliced into ½-inch cubes

• 5 garlic cloves, pressed or minced

• 2 teaspoons grated fresh ginger

• 1 teaspoon curry powder

• 2 large bunches of kale (about 2 pounds), stemmed and chopped

• 1 cup vegetable broth

• 1 (14-ounce) can full-fat coconut milk

• 1 tablespoon lime juice

• ⅓ cup pepitas (green pumpkin seeds)

• Freshly ground black pepper, to taste

• Red pepper flakes (optional), to taste

• Rice

• 1½ cups brown basmati rice, rinsed

• Salt, to taste

Directions

• To cook the rice, bring a large pot of water to boil. Add the irrigated rice and cook for 30  twinkles, reducing heat as necessary to help overflow but keep the water boiling. Turn off the heat, drain the rice, and return the rice to the pot. Cover and let the rice rest for 10  twinkles or longer, until you’re ready to serve. 
• Meanwhile, warm 2 soupspoons olive oil painting in a Dutch roaster over medium heat until shimmering. Add the onion and ½ tablespoon swab. Cook, stirring constantly, until softened, about 5  twinkles. Add sweet potato or squash, cover, and cook, stirring sometimes, until the sweet potato is bright orange (or until the butternut is just beginning to brown), about 5  twinkles. Transfer the admixture to a coliseum for now. 
• Add 1 teaspoon olive oil painting to the pot and raise the heat to medium-high. Add garlic, gusto, and curry greasepaint and chef, stirring constantly, until ambrosial, about 30 seconds. Add half of the kale and stir until it’s morning to wilt about 1 nanosecond. Stir in remaining flora, broth, all but ½ mug coconut milk, and ½ tablespoon swab. 
• Cover pot, reduce heat to medium-low, and cook, stirring sometimes, until kale is wilted, about 12 to 15  twinkles. Pour in sweet potato or squash admixture, cover, and continue to cook until kale and sweet potato or squash are tender, 10 to 20  twinkles. 
• Meanwhile, toast the pepitas in a medium skillet over medium-low heat, stirring constantly, until they’re ambrosial and making little popping noises, about 3 to 5  twinkles. Transfer to a coliseum to cool. 
• Once the kale and sweet potato/ squash are tender, uncover the pot and increase heat to medium-high. Cook, stirring sometimes, until the utmost of the liquid has faded and the sauce has thickened by 2 to 5  twinkles. 
• Remove from heat and stir in the remaining coconut milk. Add the lime juice and season with swab, pepper, and voluntary red pepper flakes, to taste. Divide rice into coliseums,  also top with kale admixture and a generous smattering of pepitas before serving.

Notes

• 1. Use disparate types of potatoes or squash.
• 2. Add protein sources (funk, tofu).
• 3. trial with spices (cayenne, paprika).
• 4. Serve with naan or rice