If you haven’t tried Garam Masala, you’re in for a treat. This warming blend of spices plays particularly well with creamy coconut milk and sweet potatoes, while Bowery Baby Kale lends earthy balance to the dish.
More about Rachelle
Ingredients
- 2 medium sweet potatoes
- 1/2 cup full-fat coconut milk
- 1/2 cup raw cashews (optional: soak overnight to aid with digestion)
- coconut oil or olive oil
- 1½ tablespoons fresh lemon juice
- 1 garlic clove
- 2 teaspoons Garam Masala
- Bowery Baby Kale, 4.0 oz, finely chopped
- sea salt & black pepper
Preparation
- Preheat the oven to 375° F. Pierce sweet potatoes several times with a fork, coat with coconut oil and place on a baking sheet lined with parchment paper or tin foil. Roast for 45 minutes, or until tender.
- Meanwhile, prepare the coconut curry base. In a high-speed blender, combine the coconut milk, cashews, lemon juice, garlic and garam masala. Salt and pepper to taste and set aside.
- When sweet potatoes have cooked through, slice in half and carefully scoop out the centers. Add to the coconut curry base and blend once more.
- Quickly sauté kale in coconut oil (or leave raw if preferred). Fold half of the kale into the coconut curry and mix well.
- Refill sweet potatoes with coconut curry and kale. Serve over remaining kale!
Bowery Ingredients
