This is from The Curry Book by Nancie McDermott. I think that both parts could be made separately, too  — I might just make the sweet potatoes sometime, since they are so good. They are really good separately and they’re really good together, is what I’m saying. Also this makes a LOT, but I’m not really sure how to cut down on the kale thing.
Ingredients
- 3 large sweet potatoes (maybe 1.5 pounds?)
- 1 bunch of kale (I think any leafy green would work in this recipe)
- 2 cups of water
Sweet Potato Toss
- 2 Â TBSP minced garlic
- 2 Â TBSP curry powder
- 1/2 tsp crushed red pepper (or sriracha)
- 1/4 cup soy sauce [NOTE: use gluten-free soy sauce to make this recipe gluten free]
- 2 TBSP olive oil
- 1 tsp salt
- 1/2 tsp pepper
Kale Dressing
- 4 TBSP rice vinegar
- 2 TBSP honey (I might use less next time)
- 1TBSP balsamic vinegar (optional)
- 1 tsp crushed red pepper (or sriracha)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Grease a 9×13 pan or a baking sheet.
- Mix the ingredients for the sweet potato toss in a large bowl.
- Peel the sweet potatoes and cut them into 1/2-thick pieces.
- Put the sweet potatoes in the bowl of sweet potato toss and toss them until they’re coated.
- Put the sweet potatoes in the 9×13 pan and put the pan in the oven.
- Bake for 45 minutes or until they’re soft and browned on the edges.
- While the sweet potatoes are baking, wash the kale, cut it into 1/2-inch thick strips, and put it in a large bowl.
- After the sweet potatoes have come out of the oven, boil the two cups of water.
- Pour the boiling water over the kale.
- Toss the kale with tongs or two spoons until it is bright green and wilted.
- Drain the kale in a colander. Put the kale in a bowl large enough to hold the kale AND the sweetpotatoes.
- Make the dressing, pour it over the kale, and toss until the kale is coated.
- Add the sweet potatoes and toss until everything is mixed.
- Serve warm, at room temperature, or cold.
Additional note: this was pretty spicy. If you want it less spicy,use les chilis.
