Coconut Curried Kale and Sweet Potato

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Ingredients

1 ½ cups brown basmati rice, rinsed well
Salt, to taste
3 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
1 teaspoon fine salt, divided, more to taste
2 pounds sweet potato (about 3 medium) or 1 butternut squash, peeled and sliced into ½-inch cubes
3 large garlic cloves, pressed or minced
2 teaspoons finely grated fresh ginger
1 teaspoon curry powder
1 large bunch of kale (about 8 ounces), stems removed and chopped
2 cups vegetable broth or water
1 can (14 ounces) full-fat coconut milk, divided
1 tablespoon lime juice
⅓ cup pepitas (green pumpkin seeds)
Freshly ground black pepper, to taste
Red pepper flakes (optional), to taste

As published by Cookie and Kate.

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