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Ambassador [Associate]
Ambassador [Associate]
  • 675 calories
  • 35 min
  • 4 servings


  • 1 cup basmati rice
  • 16 fl oz chicken or vegetable broth
  • 1 small bunch cilantro
  • 2 (14.5 oz) cans diced tomatoes
  • 4 cloves garlic
  • 2 (1 inch) pieces ginger root
  • 2 jalapeño peppers
  • 1 bunch kale
  • 1 lime
  • ¼ cup peanuts, roasted unsalted
  • 1 lb sweet potato
  • 2 medium yellow onions
  • curry powder
  • natural peanut butter
  • salt
  • virgin coconut oil


  1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.
    • 1 cup basmati rice
    • 2 cup water
  2. Once the liquid comes to a boil, add salt, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
    • ½ tsp salt
  3. Meanwhile, wash and dry the fresh produce.
    • 2 (1 inch) pieces ginger root
    • 2 jalapeño peppers
    • 1 lb sweet potato
    • 1 bunch kale
    • 1 small bunch cilantro
    • 1 lime
  4. Peel and mince garlic and ginger; transfer to a medium bowl.
    • 4 cloves garlic
  5. Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Finely dice and add to the bowl with the garlic; set aside. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  6. Preheat a large pot over medium heat.
  7. While the pot heats up, peel and small dice onions.
    • 2 medium yellow onions
  8. Once the pot is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring occasionally, until softened, about 5 minutes.
    • 4 tsp virgin coconut oil
  9. Meanwhile, peel and medium dice sweet potatoes.
  10. Add garlic, ginger, jalapeños, curry powder, and salt to the pot. Cook, stirring constantly, until fragrant, about 1 minute. (Reserve bowl for later.)
    • 2 tbsp curry powder
    • 1 tsp salt
  11. Add broth, tomatoes, peanut butter, and sweet potato to the pot. Stir to combine and bring to a simmer over medium-high heat. Reduce heat and simmer, stirring occasionally, until sweet potato begins to soften, about 10 minutes.
    • 16 fl oz (2 cups) chicken or vegetable broth
    • 2 (14.5 oz) cans diced tomatoes
    • ½ cup natural peanut butter
  12. Meanwhile, fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces, place in the reserved bowl, and set aside.
  13. Coarsely chop peanuts. Shave cilantro leaves off the stems; discard stems and mince the leaves. Set both aside.
    • ¼ cup peanuts, roasted unsalted
  14. Add kale to the simmering curry and stir to combine. Continue to simmer, stirring occasionally, until veggies are tender, about 5 minutes.
  15. While the curry finishes cooking, slice lime into wedges.
  16. To serve, divide rice and curry between bowls; top with peanuts, cilantro, and a squeeze of lime. Enjoy!
Food Enthusiast
Food Enthusiast

Looks delicious 😋 

Junior Chef V [Associate]
Junior Chef V [Associate]


Nutrition per Serving

Net Carbs


  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater (optional)
  • large pot
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • stirring spoon
  • vegetable peeler