Name: Spicy African Peanut Curry with Sweet Potato, Kale, Cilantro & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 1 small bunch cilantro; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 jalapeño peppers; 1 ½ bunches kale; 1 lime; ⅓ cup peanuts, roasted unsalted; 0.68 kg sweet potato; 3 medium yellow onions; curry powder; natural peanut butter; salt; virgin coconut oil

Spicy African Peanut Curry with Sweet Potato, Kale, Cilantro & RiceSpicy African Peanut Curry with Sweet Potato, Kale, Cilantro & Rice — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

710 ml chicken or vegetable broth

1 small bunch cilantro

3 (398 ml) cans diced tomatoes

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 jalapeño peppers

1 ½ bunches kale

1 lime

⅓ cup peanuts, roasted unsalted

0.68 kg sweet potato

3 medium yellow onions

curry powder

natural peanut butter

salt

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, add salt, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Peel and mince garlic and ginger; transfer to a medium bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Finely dice and add to the bowl with the garlic; set aside. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Preheat a large pot over medium heat.

While the pot heats up, peel and small dice onions.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring occasionally, until softened, 5-7 minutes.

Meanwhile, peel and medium dice sweet potatoes.

Add garlic, ginger, jalapeños, curry powder, and salt to the pot. Cook, stirring constantly, until fragrant, 1-2 minutes. (Reserve bowl for later.)

Add broth, tomatoes, peanut butter, and sweet potato to the pot. Stir to combine and bring to a simmer over medium-high heat. Reduce heat and simmer, stirring occasionally, until sweet potato begins to soften, 10-12 minutes.

Meanwhile, fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces, place in the reserved bowl, and set aside.

Coarsely chop peanuts. Shave cilantro leaves off the stems; discard stems and mince the leaves. Set both aside.

Add kale to the simmering curry and stir to combine. Continue to simmer, stirring occasionally, until veggies are tender, 5-7 minutes.

While the curry finishes cooking, slice lime into wedges.

To serve, divide rice and curry between bowls; top with peanuts, cilantro, and a squeeze of lime. Enjoy!

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