Kale, Chilli & Sweet Potato Curry. A creamy, miso infused dish that so many immune boosting ingredients. This is perfect for a Friday night family dinner, and for freezing and using for lunches when you are short for time. Enjoy! Xx
3 spring onions, chopped
1 tbsp of coconut oil
1 thumb of ginger, grated
2 garlic cloves, crushed
50g of kale, sliced
2 sweet potatoes, cubed
1 can of coconut milk
1 red chilli
1 tbsp of miso paste
1/2 stick of lemon grass, grated
100g of brown rice or other rice, cooked
Heat the oil in a large pot, brown the onions, garlic, ginger and chilli for a minute.
Next, add the sweet potato stir well and then pour over the milk.
Add the miso paste, add the lemon grass, then stir and simmer for 30 mins.
Add in the kale and cook for a further 5 minutes, take off the heat stir in the lime juice, season with salt.
Serve with brown rice topped with fresh coriander, chilli and coconut flakes.