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Caribbean Sweet Potato Curry With Kale
It's Tuesday night, and you're so far from wasting away in Margaritaville it's not even funny. Here's an easy supper that will whisk you away to the tropics in the time it takes to open a can of coconut milk. Warm turmeric and ginger get cozy with slowly simmered onions, garlic, and tomatoes before you toss in hearty chunks of sweet potatoes and handfuls of chopped kale. Start a pot of rice before you get started - once eveything's steaming and fragrant, serve with wedges of juicy limes and jerk-marinated tofu or chicken for a full Caribbean spread. Pass the cold Red Stripe!
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Ingredients
- 1 onion, peeled & sliced
- 1 inch piece ginger, peeled & grated
- 4 garlic cloves, minced
- 2 sweet potatoes, peeled and cut into 2 inch pieces
- 4 c kale (sub any sturdy greens), chopped
- 4 small tomatoes, chopped
- 1 can (around 13.5 ounces) coconut milk
- 2 Tbsp coconut oil
- 1 tsp turmeric
Instructions
Step 1
Melt coconut oil in a large saucepan over medium heat. Saute onions and garlic until beginning to brown.
Step 2 Add chopped tomatoes and turmeric and saute until tomatoes become saucy. Stir in coconut milk, season with salt and simmer for 3-5 minutes until sauce begins to come together.
Step 3
Add sweet potatoes and simmer until potatoes are tender. Add chopped kale and stir until kale begins to wilt.
Step 4
Serve with hot, steamed rice.