Step 1

Cook rice according to package instructions. Prepare the curry while the rice cooks.

Step 2

In a large soup pot, heat oil over medium heat. Add onions and sauté for 5 minutes until fragrant and translucent. Add garlic and ginger and sauté for another minute.

Step 3

While onions are sautéing, peel and chop the sweet potatoes and carrots. Add chopped vegetables to the onion and garlic mixture along with the red curry paste. Stir to coat the vegetables for another 2-3 minutes until sweet potatoes and carrots are fully coated.

Step 4

Add coconut milk and vegetable broth. Bring to a boil then reduce heat to a simmer. Cover and simmer for 15 minutes or until sweet potatoes are easily pierced with a fork. Cooking time will depend on the size of your sweet potatoes and your soup pot.

Step 5

Remove from heat and add chopped kale and cilantro. Stir until kale has wilted.

Step 6

Serve immediately over rice with fresh cilantro, peanuts, and lime wedges. Leftover curry can be stored in an airtight container in the refrigerator for 3-4 days.