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Ingredients
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2 tablespoons olive oil
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1 onion, diced
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2 cloves garlic, minced
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1 teaspoon ground turmeric
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1 teaspoon salt
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¾ teaspoon curry powder
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¾ teaspoon ground coriander
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1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
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4 cups vegetable broth
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4 cups chopped kale
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1 (15.5 ounce) can chickpeas, drained
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1 cup canned coconut milk
Directions
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Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
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Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.
Nutrition Facts (per serving)
308 | Calories |
14g | Fat |
41g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 308 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 8g | 40% |
Sodium 970mg | 42% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 8g | 27% |
Total Sugars 6g | |
Protein 7g | 14% |
Vitamin C 30mg | 33% |
Calcium 102mg | 8% |
Iron 4mg | 20% |
Potassium 593mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.