Curried Kale and Sweet Potato Stew
~ 2-3 cups chopped kale
~ 5 slices (fake) bacon (or real for all you carnivores
~ small onion, chopped
~ 1 cup sliced mushrooms (I used creminis)
~ 1-11/2 cup vegetable broth
~ 1 sweet potato, cooked, peeled, and mashed up a little (make sure it's pretty mushy)
~ 1/3 cup cream, milk, or soymilk
~ 1 cup brown rice, cooked
~ spices (curry powder, garlic salt, pepper to taste)
Heat 2 Tbs. olive oil in soup pot over medium heat and saute onion for 5 min. Add mushrooms for another minute. Add about 1/2 cup stock and kale, stirring until kale is wilted, about 2 minutes. Add another cup of stock and sweet potato. Mash sweet potato into stock and stir until it resembles a puree. Turn heat down, let simmer about 5 minutes, and add cream. Remove from heat, crumble bacon into stew and add as much or as little curry powder and salt as you like. Serve over rice, or mix rice into stew at the end and serve with wheat pitas and plain yogurt.
In order to peel the potato really easily, microwave it in a paper towel, let sit for several minutes, and the skin should come right off. You can probably just puree the potato with the cream in a blender, then add it, but I'm lazy and it would make another dish that had to be washed, so I'm a big fan of all-in-one-pot kind of deals.

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