Gingery Coconut Sweet Potato and Rice Stew with Chili Oil

halfbakedharvest.com

Karen C Driscoll

3 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 inches fresh ginger, grated

4 cloves garlic, minced or grated

2 sweet potatoes, peeled and cubed

2 teaspoons garam masala

1 teaspoon turmeric

¼ to ½ teaspoon cayenne pepper more or less to taste

⅓ cup fresh cilantro, chopped, plus more for serving

kosher salt and black pepper

1 (14 ounce) can coconut milk

3 cups chopped kale

2 cups cooked basmati rice

subheading: SPICED CHILI OIL:

⅓ cup extra virgin olive oil

4 cloves garlic lightly smashed

1 tablespoon raw sesame seeds

2 to 3 teaspoons crushed red pepper flakes

1 teaspoon ground cumin seed

1 teaspoon paprika

Directions at halfbakedharvest.com

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