Vegetarian Coconut Curry With Rice
This Is A Classic Indian Curry That Uses Sweet Potatoes And Kale Instead Of The Standard Proteins. The Coconut Milk Adds A Beautiful Sweetness That Balances Out The Warm Curry Powder In The Sauce. The Kale Becomes Nice And Tender When Mixed With The Warm Ingredients. Including Some Toasted Almonds Or Pumpkin Seeds To The Top Of Each Bowl Would Be Great For Some Added Crunch In Each Bite.
Ingredients
- 2 Tablespoons Salted Butter
- 1 Cup Frozen Chopped Onions
- 5 Cubes Frozen Crushed Garlic
- 3 Cubes Frozen Crushed Ginger
- 2 10-Ounce Bags Frozen Chopped Sweet Potatoes
- 1 12-Ounce Bag Frozen Chopped Kale
- 1 ½ Teaspoons Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 Cup Vegetable Broth
- 1 14-Ounce Can Coconut Milk
- 1 Teaspoon Curry Powder
- Juice Of ½ Medium Lime
- 2 18-Ounce Boxes Frozen Sticky White Rice
Instructions
- Heat A Large Pot Over High Heat.
- When Hot, Add Butter, Onions, Garlic, And Ginger.
- Sauté For 3 Minutes, Then Add Sweet Potatoes, Kale, Salt, And Pepper.
- Cook For 3 Minutes.
- Add Broth, Reduce To Medium Heat, Cover, And Simmer For 10 Minutes.
- Add Coconut Milk And Curry.
- Simmer For Another 5 Minutes Before Adding Lime Juice.
- While Curry Is Cooking, Heat Rice According To Package Directions.
- Serve In Bowls With Rice First And Topped With The Curry.
Nutritional Information
Calories: 499 kcal