- 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.
1 cup basmati rice 2 cup water
- 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.
1⁄2 tsp salt
- Meanwhile, wash and dry the fresh produce.
2 (1 inch) pieces ginger root 2 jalapeño peppers
1 lb sweet potato
1 bunch kale
1 small bunch cilantro
1 lime
- Peel and mince garlic and ginger; transfer to a medium bowl.
4 cloves garlic
- 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.
2 medium yellow onions
- Once the pot is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring occasionally, until softened, about 5 minutes.
4 tsp virgin coconut oil
- Meanwhile, peel and medium dice sweet potatoes.
- Add garlic, ginger, jalapeños, curry powder, and salt to the pot. Cook, stirring constantly, until fragrant, about 1 minute. (Reserve bowl for later.)
2 tbsp curry powder
1 tsp salt
- 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, about 10 minutes.
16 fl oz (2 cups) chicken or vegetable broth
2 (14.5 oz) cans diced tomatoes
1⁄2 cup natural peanut butter
- 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.
1⁄4 cup peanuts, roasted unsalted
- Add kale to the simmering curry and stir to combine. Continue to simmer, stirring occasionally, until veggies are tender, about 5 minutes.