Spicy African Peanut Curry with Sweet Potato, Kale, Cilantro & Rice

Directions

1. Rinse the basmati rice under cold water using a fine strainer, then transfer it to a small saucepan. Add water, bring to a boil, salt lightly, then cover and simmer on low until the liquid is absorbed. Let the rice stand off heat for 5 minutes.
2. In a medium saucepan, heat a little virgin coconut oil over medium. Add the diced onion and cook until softened, about 5 minutes.
3. To the pan, add minced garlic, grated ginger, finely diced jalapeño, curry powder, and a pinch of salt; stir constantly until fragrant, about 1 minute.
4. Pour in the broth and the can of diced tomatoes, then whisk in natural peanut butter. Add the cubed sweet potato and bring to a simmer.
5. Reduce the heat and simmer, stirring occasionally, until the sweet potato begins to soften, about 10 minutes. Fold in the kale, tearing leaves into bite-sized pieces as you go.
6. Finish by simmering until the kale is tender and the flavors meld, about 5 minutes more. Slice the lime into wedges and set aside with the roasted peanuts and cilantro for garnish.
7. When the rice is ready, fluff it with a fork. Spoon the curry over the rice, then sprinkle with peanuts and cilantro and squeeze a bit of lime juice over the top.
8. Serve and enjoy, keeping any leftovers stored in a covered container in the fridge for up to 3 days.