Coconut Curried Sweet Potato And Kale Bowl Recipe

Fusion cuisine

Coconut Curried Sweet Potato and Kale Bowl recipe

About this recipe

This gluten-free and vegetarian dinner features tender sweet potatoes, wilted kale, and fragrant yellow Thai curry in a creamy coconut milk base, served over fluffy brown rice. A satisfying and wholesome meal perfect for solution seekers.

Ingredients

  • 5Ltr Vittorio Pomace Olive Oil
  • 100 g Sambar Onion Peeled
  • 100 g Garlic - Single Clove
  • 500 g Organically Grown Sweet Potato
  • 1 pc (50 g) On1Y Pepper Grinder
  • 2 - 3 pcs Gondhoraj Lime
  • 250 g Spinach - Chopped
  • 250 ml Coco Mama Coconut Milk
  • 400 Ml Kara Coconut Cream
  • 500 G Brown Rice
  • 1 kg Rice
  • 1 kg Akar Powder Salt
  • 1 pc (100 g) Praakritik Organic Ginger Powder
  • 50 g Thai Kitchen Yellow Curry Paste

Instructions

  1. 1. Cook 2 cups of brown rice according to package instructions and set aside.
  2. 2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add 1 diced onion and cook until softened, about 5 minutes.
  3. 3. Add 2 peeled and cubed sweet potatoes to the Dutch oven, cover, and cook for about 5 minutes, stirring occasionally. Transfer the sweet potatoes and onions to a bowl.
  4. 4. Add 1 tablespoon of olive oil to the Dutch oven over medium-high heat. Stir in 5 minced garlic cloves, 1 teaspoon of ginger powder, and 2 tablespoons of yellow Thai curry paste. Cook until fragrant, about 30 seconds.
  5. 5. Add half of the spinach (about 4 cups) to the pot and cook until wilted, about 1 minute. Pour in 200 ml of coconut milk and half of the coconut cream (200 ml). Cover and simmer for 15 minutes.
  6. 6. Return the sweet potatoes and onions to the pot. Cover and cook until the sweet potatoes are tender, about 10 minutes.
  7. 7. Uncover the pot and stir in the remaining 200 ml of coconut cream. Heat over medium for 3 to 5 minutes until the sauce thickens slightly.
  8. 8. To serve, divide the cooked brown rice into bowls. Top with the remaining raw spinach (4 cups), followed by the sweet potato and curry mixture. Finish with a squeeze of lime juice and a sprinkle of pepitas.