1 1/2 Tbsp coconut oil or safflower oil
1 small yellow onion minced
2 Tbsp minced fresh ginger (+1tbsp minced ginger to cook with the rice)
2 Tbsp minced garlic
1 Tbsp crushed red pepper
3 Tbsp red curry paste
2 medium Sweet Potatoes
2-3 carrots sliced thin
2 14-ounce cans coconut milk
1-2 Tbsp maple syrup
1 1/2 tsp ground turmeric
Sea salt to taste
2 cups chopped kale
1/2 cup roasted cashews
1 medium lemon juiced
Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
Add red curry paste, sweet potato and carrots, stir, and cook for 2 minutes more.
Add coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat. Once simmering, slightly reduce heat to medium-low heat.
Simmer for 5-10 minutes, stirring occasionally, to soften the potato
At this time, also taste and adjust the flavor of the broth as needed. Once the broth is well seasoned and the potatoes are softened, add kale, cashews and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat.
Serve over rice.