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Nutrition Facts
Serving Size 278 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 210 mg 9%
Total Carbohydrate 45 g 15%
Dietary Fiber 9 g 36%
Sugars 7 g
Protein 9 g
Vitamin A 140% Iron 10%
Vitamin C 20% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Kale and Sweet Potato Stew

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

2 Tsp olive oil
1 medium white onion, diced
4 garlic, minced
2 Tsp ginger, grated
2 Tbsp tomato paste
2 Tbsp curry powder
2 large sweet potatoes, peeled and cubed
2 cup(s) kale, chopped
13 1/2 Oz can light coconut milk
15 Oz can chickpeas (garbanzo beans), rinsed and drained
2 cup(s) brown rice, cooked
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Heat a heavy bottom pot or Dutch oven on medium-high. Add oil and heat.
Stir in onions, garlic and ginger, and cook several minutes, stirring constantly.
Blend in tomato paste and curry powder.
Add sweet potatoes and kale, continue stirring, and cook until potatoes soften and kale is wilted.
Stir in coconut milk and chickpeas, reduce heat to low, and simmer.
Serve over brown rice.


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