Sweet Potato Kale Curry

September 09, 2013

152

Craving creamy, cold weather food, then make this! Can be served as a soup or poured on top of rice for a meatless main dish. Also, a good way to use up leftover pumpkin and coconut milk after making my Tomato Pumpkin Curry Soup.

2 cups unflavored tomato puree
2 cups chopped kale
2 medium sweet potatoes
1 tablespoon curry powder
1 cup coconut milk, full fat works best to make it creamy
2 cups broth of choice, I used vegetable broth
salt and pepper to taste

Add all ingredients to a medium sized pan and stir. Cook over medium high heat on stove until the sweet potatoes and kale are soft. Stir before serving. This can be served as a soup or poured on top of rice for a meatless main dish.

Nutritions

Calories
560

Sodium
92mg
3% DV

Fat
14g
22% DV

Protein
6g
12% DV

Carbs
113g
38% DV

Fiber
8g
32% DV