Chef’s Note

“Easy recipe from, who writes, "Since curry pastes vary from brand to brand, start with 2 tablespoons and add more from there. I didn’t make this very spicy but I definitely serve it with plenty of Sriracha. If you would like to use brown rice, that’s fine! Just let it boil for 20 minutes more before adding the sweet potatoes and kale."”








  • 1 teaspoonolive oil
  • 1 smallonion, diced medium
  • 3 garlic cloves, minced
  • 1 tablespoonginger, minced
  • 34 cupbasmati rice or 34 cupjasmine rice, rinsed
  • 6 cupsvegetable broth
  • 1 teaspoonsalt
  • 2 -3 tablespoonsred curry paste
  • 1 bunchkale, pulled from stems and torn into bite size pieces
  • 1 sweet potato, peeled and cut into 1/2-inch chunks (a large one)
  • 1 (14ounce) can light coconut milk
  • 1 tablespoonagave syrup
  • 1 lime, juice of
  • cilantro, chopped, to garnish
  • Directions

  • Preheat a 4-quart soup pot over medium heat. Sauté onion in oil with a pinch of salt for 5 minutes or so, until translucent. Add garlic and ginger and sauté a minute more.
  • Add rice, vegetable broth and salt, cover pot and bring to a boil.
  • Once boiling, lower heat to simmer. Mix in 2 tablespoons curry paste. Add kale and sweet potatoes. Cover pot and let simmer for about 15 minutes, until sweet potatoes are tender.
  • Add coconut milk, agave and lime. Taste for salt and flavor. Add more curry paste if you like.
  • Remove from heat and serve immediately, or even better let it sit for 10 minutes to give the flavors a chance to meld. Top with fresh chopped cilantro.
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