1 tbsp coconut oil
1 cup cubed sweet potato
1 can (540 mL) chickpeas, drained, rinsed and patted dry
1 cup stemmed and chopped kale
¼ tsp kosher salt
Pinch ground black pepper
1 jar of Good Food for Good Fresh Coconut Curry sauce
1 cup water
¼ cup chopped fresh cilantro to garnish (optional)

1. In large nonstick skillet over medium heat, heat oil. Stir in sweet potato. Cook, stirring occasionally, until the sweet potato starts to soften and brown, about 5 minutes.
2. Add in the chickpeas and kale; cook, stirring, for 2 minutes. Stir in salt and pepper.
3. Stir in curry sauce and water. Simmer, stirring occasionally, until sweet potato is cooked through, about 10 minutes.
4. Taste and adjust seasoning as needed. Garnish with fresh cilantro. ?

(Food and prop styling by Sprig Creative)

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