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Coconut Curried Kale and Sweet Potato

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 onion, chopped
• 2 pounds sweet potato or butternut squash, peeled and sliced into ½-inch cubes
• 5 garlic cloves, pressed or minced
• 2 teaspoons grated fresh ginger
• 1 teaspoon curry powder
• 2 large bunches of kale (about 2 pounds), stemmed and chopped
• 1 cup vegetable broth
• 1 (14-ounce) can full-fat coconut milk
• 1 tablespoon lime juice
• ⅓ cup pepitas (green pumpkin seeds)
• Salt, to taste
• Freshly ground black pepper, to taste
• Red pepper flakes (optional), to taste
• 1½ cups brown basmati rice, rinsed
• Salt, to taste

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