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Coconut curried Kale and sweet potatoe


Braised kale and sweet potato
3 tablespoons extra-virgin olive oil, divided
1 onion, chopped
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)
Salt, to taste
Freshly ground black pepper, to taste
Red pepper flakes (optional), to taste
1½ cups brown basmati rice, rinsed
Salt, to taste



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